Caramel Sauce. Salted, no- split, smooth

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.

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?

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

This caramel sauce stays satiny smooth and can be eaten cold or reheated without separating

Print Recipe Pin Recipe

Cook Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine dessert, sauce

Servings 500 ml

Ingredients

  

• 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

Instructions

 

• 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
• Put the sugar into a pot with 25 ml water and swirl the pot to combine.
• Let the sugar caramelise till deep golden.
• 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.
• Bring back to a simmer and add 1/2 the salt flakes.
• Pour into a thick sided container to cool a little.
• Taste and add extra salt to taste.