salted caramel

  • 1 cup (250ml) single (pouring) cream
  • 50g unsalted butter 
  • 1½ cups (330g) white sugar 
  •  ½ cup (125ml) water 
  •  1 teaspoon sea salt flakes
  1. Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.
  2. Place the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Place a sugar thermometer in the pan increase the heat to high. Bring to the boil and cook for 10–12 minutes, without stirring, or until the temperature reaches 150°C and the mixture is a deep caramel colour. Remove from the heat and working quickly, add the salt and cream and butter mixture and whisk to combine. Return to the heat and cook for a further 2 minutes or until thickened slightly. Remove from the heat and allow to cool completely before serving. Makes 2 cups.
RATE THIS RECIPE:
Reader ratings (0)
donna hay team

Hi Jessica, the salted caramel is best stored in an airtight container at room temperature and will keep for up to a month. The DH team x

Jessica Torpy

How long will this sauce keep for and how best should it be stored?

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox