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Salted Caramel Sauce
Thick, glossy, and perfectly balanced between sweet and salty, this homemade caramel sauce elevates any dessert it touches. You'll cook down sugar and glucose syrup into a deep amber base before whisking in rich double cream and butter. The result is a coppery topping that stays beautifully scoopable at room temperature and turns silky smooth when warmed. It's the only caramel recipe you'll ever need for drizzling over ice cream, brownies, or morning coffee.
Equipment
- Saucepan
- Stovetop
Ingredients
- 200 ml (7 fl oz/scant 1 cup) double (heavy) cream
- ¾ tsp sea salt
- 225 g (8 oz/1 cup) caster (superfine) sugar
- 3 tbsp glucose syrup
- 4 tbsp water
- 65 g (2½ oz/generous ¼ cup) salted butter
Instructions
- 1Warm the double cream and sea salt in a small saucepan over low heat until hot but not boiling. Stir frequently to prevent scorching on the bottom of the pan.
- 2Cover the saucepan to keep the cream mixture warm while you prepare the sugar base.
- 3Combine the caster sugar, glucose syrup, and water in a separate saucepan. Cook over medium heat until the mixture turns into a deep, dark caramel. Watch closely so it doesn't burn.
- 4Remove the finished caramel from the heat and carefully pour in the warm salted cream. The mixture will bubble aggressively, so wait until the sputtering subsides before stirring. Adding warm cream instead of cold prevents the sugar from seizing.
- 5Stir the salted butter into the mixture until fully incorporated. If any hard caramel lumps form, return the pan to low heat and stir gently until they dissolve.
- 6Pour the hot caramel sauce directly into sterilized jars to cool.
Notes
- Alternative method: You can warm the cream and salt in a microwave-safe jug instead of on the stovetop.
- Storage: Keep the sauce in the refrigerator for up to 2 months. Warm gently before using if you prefer a thinner consistency.
- Safety: Sugar work gets incredibly hot. Handle the pan carefully and stand back when adding the cream, as the mixture will steam and sputter.
Recipe Details
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