As someone with a serious sweet tooth, salted caramel sauce is an absolute staple in my kitchen. Rich, buttery, sweet, and perfectly balanced with a hint of salt, it’s one of those ingredients that can instantly transform a dessert – and in my opinion, nothing compares to the homemade version.
This recipe couldn’t be simpler. With just five ingredients and around ten minutes of your time, you’ll have a silky, indulgent sauce that’s incredibly versatile. Drizzle it over cakes, brownies, ice cream, and pancakes, swirl it into cookies and cheesecakes, or even use it to add a touch of sweetness to savoury dishes such as chicken. Yea, Chicken.
Quick to make and endlessly useful, this is one of those recipes you’ll find yourself coming back to again and again. So, without further ado, here’s my go-to Salted Caramel Sauce recipe.
Great use for this sauce, see Pecan-Caramel Crumble Pie recipe
Ingredients:
70 gram unsalted butter, room temperature
1 cup dark brown sugar
½ tsp fine salt
2 tbsp Amaretto (Almond liqueur)
1¼ cup double cream
Method:
Heat the cream gently until small bubbles begin to appear around the edges of the pan. Do not boil. Remove from the heat and set aside.
In a wide pan set over medium heat, melt the butter and sugar together. Once the sugar has completely dissolved, stir in the salt and almond liqueur.
Remove the pan from the heat, carefully pour the warm cream into the pan and gently swirl to combine.
Return the pan to the heat and cook for couple more minutes on low heat, stirring continuously, until the sauce comes to a gentle simmer and is smooth and glossy.
Remove from the heat and allow the caramel sauce to cool for 15 minutes before transferring it to a sterilised jar or airtight container. Store in the fridge for up to three months.
Tips:
If this is your first time making salted caramel sauce, start with a small pinch of salt and gradually add more to taste. Everyone has their own preferred balance of sweet to salty, so adjust the seasoning until it suits your palate perfectly.
For an extra layer of flavour, try replacing the Amaretto with coffee liqueur. Its rich, roasted notes pair beautifully with the caramel and add a delicious depth to the finished sauce.
Enjoy!
Salted Caramel Sauce
Ingredients
Ingredients:
- 70 gram unsalted butter room temperature
- 1 cup dark brown sugar
- ½ tsp fine salt
- 2 tbsp Amaretto Almond liqueur
- 1¼ cup double cream
Instructions
- Heat the cream gently until small bubbles begin to appear around the edges of the pan. Do not boil. Remove from the heat and set aside.
- In a wide pan set over medium heat, melt the butter and sugar together. Once the sugar has completely dissolved, stir in the salt and almond liqueur.
- Remove the pan from the heat, carefully pour the warm cream into the pan and gently swirl to combine.
- Return the pan to the heat and cook for couple more minutes on low heat, stirring continuously, until the sauce comes to a gentle simmer and is smooth and glossy.
- Remove from the heat and allow the caramel sauce to cool for 15 minutes before transferring it to a sterilised jar or airtight container. Store in the fridge for up to three months.
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