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Serves
1
Cup
Prep
5
mins
Cooking
10
mins
Find a recipe

Homemade Salted Caramel Sauce

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Directions
Step 1

Heat the sugar in a medium saucepan over medium heat, stirring constantly with a spatula or wooden spoon.

Step 2

Sugar will form clumps and eventually melt into a thick, golden liquid as you continue to stir. Do not burn. As soon as all the sugar has melted into a golden/amber liquid, immediately add the butter. Be careful as the caramel will bubble rapidly.

Step 3

Stir the butter into the caramel until it is completely melted (around 2 - 3 minutes)

Step 4

Very slowly, drizzle the cream into the mixture, stirring constantly. Be careful as the mixture will bubble and splatter. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Step 5

Remove from heat and stir in salt. Allow to cool down before using. Store caramel in an airtight container and refrigerate for up to 2 weeks.

Ingredients
  • 1 cup sugar
  • 90g salted butter, cubed
  • 1/2 cup cream
  • 1 tsp McKenzie's Himalayan Pink Rock Salt

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Related Products


  • McKenzie's Himalayan Pink Rock Salt 400g

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