Salted caramel seems to be everywhere you look these days, and I’m certainly not complaining about it! If you’re into the ever-so-slightly muted sweetness which means you can handle a second dessert, this homemade salted caramel sauce is for you!
You’re going to love how simple this is, too! (Err, that’s if you’re the kind of person who gets excited about salted caramel recipes which, evidently, I am.)
The recipe isn’t the most traditional but it does make for an easy salted caramel sauce that only takes 10 minutes. Which, by my counting means it can be made and in your mouth in about 1o mins & 5 seconds. Yes please!
There’s no need to peer over the stove praying that your sugar doesn’t burn in this recipe. Just melt butter, brown sugar & golden syrup together before stirring in a little double cream and salt and you’re good to go!
I used Maldon sea salt for this and I’d recommend sticking to decent quality salt since it’s the predominant flavour. That little kick of saltiness married with the sugary molasses flavour is SO perfect.
If you’re not quite so sure about the salt, start with less and taste as you go. Just in case you needed an excuse to taste-test straight from the pan 😉
Naturally, this sauce is the ideal topping for Toblerone Salted Caramel Cheesecake, but why stop there? I’m thinking waffles, pancakes, blondies and (obviously) ice cream. Good quality vanilla ice-cream, a drizzle of homemade salted caramel sauce and some chopped hazelnuts. You can thank me later 😉
Seriously, just look at that glossy, velvety salted caramel sauce and tell me you don’t want to put it on everything?? Heaven!
- 100g unsalted butter
- 100g light brown sugar
- 100g golden syrup
- 50ml double cream
- 1 tsp sea salt
- Add the butter, sugar and golden syrup to a saucepan over a medium heat. Bring to a gentle simmer and allow to cook for a few minutes until the sauce starts to thicken.
- Add the cream, stirring continuously until fully incorporated. Stir in the salt then simmer for another minute or two until the salt has dissolved. Allow to cool a little before serving.
- Once cooled, store in an airtight container in the fridge for up to two weeks
Note: This post was originally published in August 2014 but has been updated and republished in November 2016. The recipe has not been changed.