Salted Caramel Sauce #nosplit #shiny #smooth

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This is the Salted Caramel Sauce you have been looking for. It never splits and stays smooth and molten. The perfect sauce hot or cold.

Salted Caramel Sauce in a bottle

Remember when Sticky Date Pudding with Butterscotch sauce was on every menu. Every menu… without fail. Thank goodness we have moved on a bit.

But holdup.

The other day I was making some little Apple and Walnut Cakes and I wanted to warm them and cover them in a salted caramel sauce.  So I thought to myself…. why not dig out that old butterscotch sauce recipe I used to make all the time?. Brown sugar, cream and butter. Easy right?

Salted caramel sauce for ice cream and desserts

Perfect Salted Caramel Sauce

Well for some reason no. The sauce kept separating. I cooked it and cooled it and when I wanted to reheat, it just all went wrong. I couldn’t work out why. I adjusted and swapped and changed the ingredients to improve it and ended up with a caramel where the butter leached out or it crystallised. I am embarrassed to say this went on for a while.

I went on a search of the internet. All of the recipes I saw used the same quantities of ingredients that I already had and I couldn’t get it right until I found this recipe. It’s a Karen Martini recipe and it is a beauty.

Watch the video to see how easy it is. It is shiny, creamy and absolutely perfect. Use it straight away or cool and keep in the fridge for when ever you need it!

Use on Ice cream, cake or puddings

Salted Caramel Sauce
 
My Kitchen Stories: 
Ingredients
  • 150 gm caster sugar
  • 25 ml water
  • 80 gm butter
  • 150 gm brown sugar
  • 80 ml golden syrup
  • 350 ml cream
  • salt flakes (1 teaspoon)
Instructions
  1. Have all of the ingredients measured and ready before beginning. Caramel cooks quickly and there is no time to run off tho find missing ingredients
  2. Put the sugar into a pot with 25 ml water swirl the pot to combine.
  3. Let the sugar caramelise till deep golden.
  4. Take off the heat and add the butter swirling till it starts to dissolve, then add the brown sugar, cream and golden syrup and put back on a low heat whisking till everything is dissolved.
  5. Bring back to a simmer and add ½ the salt flakes.
  6. Pour into a thick sided container to cool a little.
  7. Taste and add extra salt to taste.

 

Salted Caramel sauce on Icecreamwww.mykitchenstories.com.au

2 Comments

  • Eva Taylor says:

    I’ve had that happen once too, I blitzed it with the immersion blender and it was fine. Not sure how it would react if warmed up though, I usually use my caramel sauce at room temperature. I have a super easy recipe I make in the microwave, works every time.

  • Not so difficult to make as I thought. My family will surely love your salted caramel sauce recipe.

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