Salted Caramel Sauce
by NigellaIntroduction
Real salted caramel requires patience, dexterity and a sugar-thermometer, none of which come naturally to me, but a salted caramel sauce can be rustled up in a matter of moments. True, in those moments you wouldn’t want to walk away from the stove, but the saucepan provides captivating enough watching to make that agreeable.
I have given a range of quantities for the salt, but I tell you now that I go for the full whack. It might be wise to start off with half a teaspoon and add more to the finished sauce as needed, bearing in mind that the colder this is served the more the flavours will be muted and therefore need bolstering….
Final note: I use unsalted butter as was told when young that salt is added to inferior butter to mask any rancidity or unpleasant flavours and also because I prefer to be in control of salinity myself.
For US cup measures, use the toggle at the top of the ingredients list.
Real salted caramel requires patience, dexterity and a sugar-thermometer, none of which come naturally to me, but a salted caramel sauce can be rustled up in a matter of moments. True, in those moments you wouldn’t want to walk away from the stove, but the saucepan provides captivating enough watching to make that agreeable.
I have given a range of quantities for the salt, but I tell you now that I go for the full whack. It might be wise to start off with half a teaspoon and add more to the finished sauce as needed, bearing in mind that the colder this is served the more the flavours will be muted and therefore need bolstering….
Final note: I use unsalted butter as was told when young that salt is added to inferior butter to mask any rancidity or unpleasant flavours and also because I prefer to be in control of salinity myself.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 75 grams best-quality unsalted butter
- 50 grams soft light brown sugar
- 50 grams caster sugar
- 50 grams golden syrup
- 125 millilitres double cream
- 1 teaspoon Maldon sea salt flakes
- 5 tablespoons best-quality unsalted butter
- ¼ cup soft light brown sugar
- ¼ cup superfine sugar
- 3 tablespoons golden syrup or light corn syrup
- ½ cup heavy cream
- 1 teaspoon soft sea salt flakes
Method
- Melt butter, sugars and syrup in a small heavy based pan and let simmer for 3 minutes, swirling every now and again.
- Add cream and half a teaspoon of sea salt flakes (not table salt!) and swirl again, give a stir with a wooden spoon and taste — go cautiously so that you don’t burn your tongue — to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving.
- Now you’ve got your sauce, you’re ready to take your next steps: eating it. My suggestions are as follows: In the first instance, and for ease, just dribble it over vanilla ice cream. But next up, please consider adding a warm brownie (regular, not the bacon ones) to this pairing. Or drizzle over chocolate melting-bellied fondant puddings or chocolate cake. Or pour over clotted cream and Christmas pudding. But it is not just this realm that welcomes the sauce: it makes a divine and rakishly chic accompaniment to apple crumble, apple cake or simple baked apple.
- Melt butter, sugars and syrup in a small heavy based pan and let simmer for 3 minutes, swirling every now and again.
- Add cream and half a teaspoon of sea salt flakes (not table salt!) and swirl again, give a stir with a wooden spoon and taste — go cautiously so that you don’t burn your tongue — to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving.
- Now you’ve got your sauce, you’re ready to take your next steps: eating it. My suggestions are as follows: In the first instance, and for ease, just dribble it over vanilla ice cream. But next up, please consider adding a warm brownie (regular, not the bacon ones) to this pairing. Or drizzle over chocolate melting-bellied fondant puddings or chocolate cake. Or pour over clotted cream and Christmas pudding. But it is not just this realm that welcomes the sauce: it makes a divine and rakishly chic accompaniment to apple crumble, apple cake or simple baked apple.
Additional Information
MAKE AHEAD / STORE:
Store in the fridge in an airtight container for up to 1 week. Remove from fridge about 1 hour before serving, to let the sauce come to room temperature. Can be frozen for up to 3 months. Thaw overnight in the fridge and use within 1 week.
MAKE AHEAD / STORE:
Store in the fridge in an airtight container for up to 1 week. Remove from fridge about 1 hour before serving, to let the sauce come to room temperature. Can be frozen for up to 3 months. Thaw overnight in the fridge and use within 1 week.
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Show more commentsI have made this many times and it never fails to disappoint! Great recipe that really takes the fear out of making caramel. Try to find the smoked sea salt flakes if you can - really is amazing in it!
OM&G, I’ve just made this to go with tonight’s dinner. It’ll never make it. So so good. Make double the amount that you think you’ll need.
Oh my giddy aunt. What a joy. Made mine with palm sugar instead light brown, which gave an amazing depth of flavour. I’m tempted to add a tablespoon of whisky. Banana splits tomorrow!
Will be the best sauce for my personal taste. Will certainly make it.
Just made this recipe for the first time and I have to say WOW! By far the best sauce I have ever tasted.
I am so impressed with this. It tastes even better than it sounds. It's quick, super easy and so good I could just eat it with a spoon. I gradually added the salt and stopped at just over half a teaspoon. I also like breaking a few salt flake up and sprinkling them on top. I love the crunch.
I must admit I'm not a fan of salted caramel anything but your description and suggestions are tempting enough to make me at least consider giving it a go. Your vocabulary is as inviting as any recipe or picture- it's certainly inspired me to make at least twenty things I wouldn't have considered trying otherwise. High praise to you!
A local chef asked me to make some salted caramel fudge so I found this recipe WOW it is fantastic... I have found on the internet you can get smoked flaked sea salt wonder if its worth trying ??
I use this sauce in Brownies, on icecream or on a spoon!
Made this as a truffle filling we served at my cousin's bridal shower and everyone absolutely loved it. Cousin was asking for more and I had some leftover filling in my fridge, so I gave it to her and she was just eating the sauce on its own and she was in a state of ecstasy. Since then, I have made this a few times and every single time, it tastes awesome. I find it slightly sweet, so I just lessen the amount of white sugar and put more brown. All in all, I absolutely love this recipe. Will definitely continue making this for many many years to come.
Oh yes! I have made a similar sauce to this for years with vanilla added. Tried this as I love salted caramel ice cream. Even better than I could have hoped and extremely versatile. Over butter pan fried apple slices it is heavenly.
Heaven on a stick!!!! So simple but so divine. Another fabulous Nigella recipe.