This umptious sauce will transform any dessert or cake with just a drizzle. Delicious on brownies, in cakes, over ice cream, sandwiched in macarons, swirled in meringues, topping frappes, dunked with apple slices, oozing from hot puddings, layered in cheesecake shooters, poured over pumpkin pie, or, if you favor the simple life, enjoy a spoon straight from the jar!
- 1 cup (200g) granulated (caster) sugar
- 6 tbsp (90g) salted butter, room temperature and cut into pieces
- ½ cup (120ml) heavy (double) cream
- 1 tsp sea salt
- Pop a washed jar upside down in the oven at 320ºF (160ºC) for 10 minutes to sterilize and soak the lid in boiling water ready to store your caramel. Heat the sugar in a medium heavy-bottom saucepan over medium heat, stirring constantly with a silicone spatula or wooden spoon. The sugar will eventually melt into a thick amber liquid as you continue to stir. Be careful not to burn the sugar or yourself. Extra care must always be taken with hot sugar.
- Once completely melted, add the butter carefully as the caramel will bubble with the introduction of the fat.
- Stir the butter into the caramel until it is completely melted. If you notice the butter separating or if the sugar crystallizes, remove from the heat and carefully whisk to bring it together again. Return to the heat once it has combined again.
- Very slowly drizzle in ½ of the heavy cream while stirring to combine. It will bubble again so be careful. Allow the mixture to boil for 1 minute to bring the cream to the same temperature. It will rise in the pan as it boils, so again be very careful and wear protective gloves if needed.
- Remove from the heat and stir in the salt. Allow the mixture to cool down slightly before using. The caramel will thicken as it cools.
- Cover tightly and store for up to 1 month in the refrigerator. The caramel will solidify in the refrigerator, so reheat in the microwave or in a bain-marie to bring it back to a pouring consistency.