This salted caramel sauce is perfect for spreading on pancakes, to use on cheesecake or pannacota, to pour on ice cream, or eat with a spoon straight from the jar when no one is watching!
It is very quick and easy to make, you just need 3 ingredients. Read the recipe before you start!
160 g of granulated sugar (you must use white sugar rather than brown otherwise you won’t see when the caramel turns brown!)
80 g of salted butter (living in Brittany, France so I use “beurre demi-sel” made in Brittany of course)
20 cl of single cream (I use ‘crème liquide’)
How to make the salted caramel sauce:
Heat the granulated sugar in a medium saucepan for a few minutes. Don’t stir it, don’t add any water. It will turn brown (amber color) after a few minutes. Stay close to the pan to ensure it doesn’t burn! In the meantime, warm up the cream.
Add the warm cream to the caramel, be careful as it will splatter. Stir until it becomes smooth. Add the butter which has been cut up into small pieces, then stir until the sauce is smooth. Remove from heat and carry on stirring.
Let it cool down completely before using it.
The caramel will thicken as it cools. I keep mine in a jam jar in the fridge. It can keep for 2 weeks but it is usually gone within hours!