For me, as someone who has a huge ‘sweet tooth’ this salted caramel sauce is an absolute essential at home, and you cannot beat a homemade one.
This is yet another super easy recipe, for a great kitchen ‘helper’ that can be used in anything from cakes and cookies to toppings, and makes a wonderful base for a chicken sauce. Check out my Salted-Caramel Banana dessert.
It is a 10 minutes work, 5 ingredients and 1 great result.
So, with no further ado – my salted-caramel sauce.
70 gram unsalted butter
1 cup dark brown sugar
½ tsp fine salt
2 tbsp rum
1 ¼ cup double cream
Warm the cream in a saucepan, till just before boiling.
In a wide pan, on medium heat, melt the butter and sugar. Stir only to combine.
When all melted, add the salt and the rum.
Add the warm cream to the pan, swirl the pan off the heat to combine. Return to heat and stir whilst allowing the cream to boil.
Turn the heat off, chill for 20-30 minutes.
Store in a sterilised container.
If this is your first time making a salted-caramel sauce, start with a pinch of salt and work your way up, taste and add till you find your own salt-to-sweet balance to match your own flavour.
For a nutty flavour, replace the rum with Amaretto (almond liquor).