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.
Remember when Sticky Date Pudding with Butterscotch sauce was on every menu. Every menu… without fail. Thank goodness we have moved on a bit.
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?
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
- 150 gram caster sugar fine sugar
- 25 ml water
- 80 gram butter unsalted
- 150 gram brown sugar
- 80 ml golden syrup
- 350 ml cream
- 1/2 teaspoon salt flakes