Homemade Salted Caramel Sauce
Homemade Salted Caramel Sauce
Step 1
Heat the sugar in a medium saucepan over medium heat, stirring constantly with a spatula or wooden spoon. 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 2
Stir the butter into the caramel until it is completely melted (around 2 – 3 minutes). 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 3
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.
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