Salted Caramel Sauce
- Rahul Mandal
- Sep 11
- 2 min read
Updated: Sep 14
Caramel sauce is great to use in your baking – it creates lovely ‘drips’ for decoration as well as making a delicious filling for cakes.
It is all about the consistency and texture of the caramel when you use it. If you want to use it as a drip, let it cool to room temperature on the worktop until it is runny but not hot. You can use this runny caramel for filling cakes or flavourings as well. Combining it with buttercream is super delicious!
Ingredients
300g caster sugar
A splash of water
100g cubed unsalted butter
200g double cream (warmed)
1tsp good quality sea salt
Method
To start, heat sugar and water together in a medium saucepan. Keep it over the medium heat till it starts to caramelise. You can make dry caramel, without using water, but the chances are you will over caramelise (burn) the sugar and it will be bitter.
Personally, I always recommend using a stainless steel pan (rather than non-stick) to make caramel. The main advantage is that you can see the change in colour as it starts to caramelise.
Most importantly - DO NOT STIR! Let the caramel do its own thing. Once the liquid in the pan starts to get the light straw colour you’re aiming for, give the pan a bit of swirl. Wait till it gets the classic deep amber colour… then you know it is the time to add in the cubed butter... and whisk.
Then slowly pour in the warm double cream. The mix will go completely ‘crazy’ and will start to splatter and steam up your glasses (if you are wearing any). But fear not - as you keep whisking, you will ‘tame’ it and turn it into your most beloved caramel sauce ever. I promise!
Finally, sprinkle in some sea salt and whisk. Let it cool down a bit in the pan, then pour it into a heat proof bowl. Cover with clingfilm, touching the surface of the caramel and let it come to room temperature.