Salted Caramel Sauce

Salted caramel is trending right now. You'll find it in almost everything these days. It's become so popular that you can even get a bottle of it in your local super market. I agree that it's super convenient to buy, but it's actually really easy to make it.

Salted caramel is such a versatile sauce. Whilst I use it mainly in cake frosting, it's also great on pancakes, with ice cream, on chocolate mug cakes, in cheesecakes or simply by itself, out of a jar, with a spoon. I ain't judging. This makes for a great gift as well, if you can bare to part with it that is.

This recipe is one which I got from Cupcake Jemma and it's been my go to recipe for a long time now. I have made this recipe several times over. It's easy and contains just a few ingredients, so you really have no excuse not to try it.

Salted Caramel Sauce
Makes 1 x 300ml jar
1 cup cream
1 tsp vanilla
6 tbsp water
1 cup caster sugar
1 tsp sea salt

In a measuring jug measure out 1 cup of cream. Add your vanilla to it, mix and set aside.

In a heavy bottom saucepan, place your water and sugar and put it on the stove, on medium heat. Now you need to pay attention to the mixture. The sugar will first dissolve into the water, and it bubble as it cooks, that fine. It should never be at a rustling boil. It should gently cook until the colour turns to a deep amber. If using a candy thermometer you're looking for it to hit 175 degrees Celsius. Once it has reached that temperature, remove the pot from the heat and slowly and steadily pour the cream into the pot. Use a spatula to mix in the cream as you pour it. You will get a lot of steam coming of it, don't worry, that's normal. Once you have poured all the cream into it, make sure it fully combined, add in your salt and mix until salt has dissolved.

Allow the sauce to cool at room temperature before putting into a jar and storing in the fridge. The sauce will thicken as it cools. You can then use it in your frosting or just eat like that.