Salted Caramel Sauce

This has to be one of my favourite Salted Caramel Recipes and when I ran my desert and cake design business this was the very recipe I used in all my cakes and deserts. In this image it is used both inside the cake layers and as the drizzle.

Salted Caramel Sauce

Emanuela Bryant

Ingredients
  

  • 250 grams Whipping Cream
  • 180 grams Sugar
  • 30 grams butter
  • Salt (to taste)

Instructions
 

  • Start by heating up the cream in saucepan 1
  • Pour the sugar in saucepan 2 and start to heat it up without agitating it. Use a medium low heat. Start to stir gently toward the centre once you see the sugar start to melt and brown at the edges. Do this until all the sugar has dissolved. do not take your eyes off it because it can start to burn quickly.
  • Slowly start to add the warmed cream to the sugar, it will boil furiously so add it very slowly.
  • Once all the cream is incorporated add the butter and stir gently to combine.
  • Add salt, and this is where you need to have a little taste, without burning your tongue to add the amount of salt that you like.
  • Allow the caramel to boil for 5-10 minutes in order for it to thicken a little, it will however need to fully cook to show its true consistancy.

Notes

This has to be one of my favourite Salted Caramel Recipes and when I ran my deserve and cake design business this was the very recipe I used in all my cakes and deserts.

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