Salted Caramel Sauce

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By Darren Purchese

This is the actual recipe we used back in our cake shop days; it’s just been modified for home cooking. It is delicious, so good and it has hundreds of uses. Please be careful when making caramel as you are playing with temperature way above boiling water, so pay attention. You can also scale up and make a larger quantity by doubling the recipe, but if you do then make sure you have a larger pan to stop it boiling over.

The salted caramel will make more than you need for this recipe as it gets tricky to manage your temperature in the pan if you make a small quantity. Instead use what you need and store the remaining in a jar to spoon over the top of ice cream or use in other desserts. It will last for a couple of weeks in your fridge. Remember these tips for a smooth and balanced caramel.

  1. Ensure your tools are spotlessly clean including your whisk, the saucepan, sieve and the tip of your thermometer.
  2. Use a thermometer to accurately check the cooking temperature to ensure the correct viscosity of your caramel once cool.
  3. Use a saucepan of a sufficient size to ensure the mix does not boil over during cooking.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

2
Jars

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Ingredients

Servings

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450 ml cream, thickened
200g caster sugar
1 vanilla pod
8g salt
100g glucose
45g unsalted butter, room temperature
1

 

2

For the salted caramel… Add 250 ml of the cream with the sugar, scraped vanilla seeds, salt and glucose into a medium to large saucepan and start to heat.

 

3

As you cook the mixture it will start to brown and stick to the bottom of the saucepan, this is what you want. You then need to scrape these pieces from the sides of the pan with a heat proofed spatula to get a golden colour in your caramel. Stir the mixture constantly and cook the caramel to 145°C using a sugar thermometer to accurately check the temperature. Be careful of the steam as you check the temperature, as it will be very hot. Remove the caramel from the heat and add in the remaining cream and butter. BE CAREFUL this will bubble, and the steam is dangerously HOT.

 

4

Mix until you have a smooth and golden caramel.

 

5

Strain through a sieve and pour it into a container and allow it to cool thoroughly at room temperature before using.

 

6

 

1
0 hours 0 minutes

2
0 hours 0 minutes

For the salted caramel… Add 250 ml of the cream with the sugar, scraped vanilla seeds, salt and glucose into a medium to large saucepan and start to heat.

3
0 hours 0 minutes

As you cook the mixture it will start to brown and stick to the bottom of the saucepan, this is what you want. You then need to scrape these pieces from the sides of the pan with a heat proofed spatula to get a golden colour in your caramel. Stir the mixture constantly and cook the caramel to 145°C using a sugar thermometer to accurately check the temperature. Be careful of the steam as you check the temperature, as it will be very hot. Remove the caramel from the heat and add in the remaining cream and butter. BE CAREFUL this will bubble, and the steam is dangerously HOT.

4
0 hours 0 minutes

Mix until you have a smooth and golden caramel.

5
0 hours 0 minutes

Strain through a sieve and pour it into a container and allow it to cool thoroughly at room temperature before using.

6
0 hours 0 minutes