Salted caramel sauce

Salted caramel sauce

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(9 ratings)

Prep: 2 mins Cook: 5 mins Plus cooling

Easy

Serves 8
Add a little salt to your caramel sauce before pouring liberally on sponge puddings, ice cream and any sweet treat you fancy

Nutrition and extra info

Nutrition: per serving

  • kcal316
  • fat25g
  • saturates16g
  • carbs23g
  • sugars23g
  • fibre0g
  • protein1g
  • salt0.4g
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Ingredients

  • 175g light soft brown sugar
  • 300ml double cream
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ tsp salt

Method

  1. Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled – gently reheat to serve.

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Comments, questions and tips

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princesssara
4th Oct, 2017
3.8
Delicious!
VicParis
20th Nov, 2016
3.8
Very delicious pouring sauce but not really caramel (flavour or colour), as the recipe doesn't include a step to caramelize the sugar. To caramelize sugar first: Pour sugar and 5-10cl of water in a saucepan, and heat on relatively high until sugar has dissolved and starts to bubble and turn brown. Keep bubbling until colour and smell is caramel. Remove from heat before it gets too brown or burns. Then add the (salted) butter and finally the slightly warmed cream. Stirring constantly to avoid caramel hardening too quickly.
Lcb 2
12th Nov, 2016
gorgeous, gorgeous, gorgeous, made it on a Monday and keep it in the fridge and used it poured over vanilla cheesecake that I also made from a recipe off good food,I still had some left on Saturday and it still tasted great ,so easy to make and the best thing I've tasted ever to die for :)
highwaycrossingfrog
10th Jul, 2016
5.05
Stunning. I made this to go with chocolate fondants (recipe also from this site) and it was an unqualified hit. People actually made yummy noises while eating (it was generally agreed that the sauce was the best part) and even remarked that it was the best dessert they'd ever had. This is from my family, who are huge dessert fans, and would not be anything but completely honest about my cooking. It's also so quick and easy to make, although I did end up making 2 batches for 5 people with only a little left over :) Only the calorie count will stop this from being a regular part of my repertoire - for special occasions it's a total winner.
lexieaston
10th Jan, 2016
5.05
AMAZING! I used this sauce and it was a huge hit! and it is so quick and easy to make, i really recommend it.
corvus
27th Sep, 2015
3.8
I wanted a thick opaque, pale gold sauce and this recipe worked well for that. Mine came out considerably paler than the picture, so I don't know if it went as intended.
teresaoakes
25th Sep, 2017
Does anyone know how long this keeps?
goodfoodteam's picture
goodfoodteam
27th Sep, 2017
Thanks for your question. This recipe can be made up to 3 days in advance if stored in the fridge. Reheat it gently to serve.
Taaay
1st Mar, 2017
5.05
Is it ok to freeze this sauce?
goodfoodteam's picture
goodfoodteam
4th Mar, 2017
Thanks for your question. For best results, we say use it fresh.
lovelight
18th Nov, 2015
I posted the question before reading the recipe........durrrrrrr. Please ignore my stupidity!!!
lovelight
18th Nov, 2015
How long will this keep for in a sterilised jar? Does it need to be refrigerated?
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