Salted Caramel Sauce

SaltedCaramelSauce copy
This is another super simple but ultra delicious and easy recipe that makes a great gift.

Use a nice jar and some ribbon or twine, and hey presto, a lovely gift that tastes amazing too. I use this sauce as a topping for ice-cream, to pour over puddings or cakes, in tarts, to flavour milkshakes, to top or stir through cheesecakes, or to flavour muffins or cake mixtures.
Or…you could just eat it from the jar…so I’m told anyhow 😉

Store this in sterilised jars and heat before serving (as it will set and thicken when cool)

The four ingredients in this recipe are sugar, cream, butter and salt; so it is no wonder it tastes amazing! But enjoy in moderation.
Personally I really love the salt against sweet flavour combination, so if making this for myself I sometimes bump up the salt to a full teaspoon. But if gifting, keep it at half a teaspoon.

This is the same sauce that I use in my salted caramel brownie recipe that you can find here. It makes enough to fill two small to medium sized jars.
The jar in the photograph has a rubber seal, so I used the boiling method to sterilise these.

Salted Caramel Sauce
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe type: Dips & Condiments
Serves: 2 medium jars
Ingredients
  • 110g brown sugar
  • 75g cream
  • 75g butter (salted preferably)
  • ½ tsp rock salt
Method
  1. Place all ingredients into the Tmx bowl and cook 8 minutes, Varoma temperature, speed 2.
  2. Pour into sterilised jars and let cool to room temperature before putting in the fridge to store.
Notes
To sterilise jars I suggest one of these four methods:
1. Wash jars and then heat both jars and lids in a 120 degree oven for 20 minutes, then remove and fill immediately with filling (use tongs to handle them!)
2. Wash and rinse jars and pour a small amount of water in each (1-2cm) place jars in microwave and heat until boiling (1-2 minutes). Remove, empty water, let air dry then fill. To sterilise lids pour boiling water over them.
3. Place jars and lids into the dishwasher, wash on the hottest setting, remove and let air dry then use.
4. Place jars and lids into a saucepan of cool water. Fully submerge jars and bring to the boil on the stove top. Boil for ten minutes. Remove carefully with tongs and air dry.

Remember to fill hot jars with hot liquid, and cooled jars with cooled liquid.
DON'T pour hot liquid into cool jars or cool liquid into hot jars, the glass could shatter.

 

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