Hello my lovely readers!
Are we all loving this Autumn weather at the moment or is it just me? Jason and I arrived back to (very) rainy Manchester on Wednesday evening following our week long stay in France. Despite the beautiful weather we had while we were there (I was applying suncream by the bucket load), it’s always nice to come back to England and snuggle down under the extra layers of blankets that I have added to my bed in preparation for the winter months. Maybe I’m just strange though…
However, even if you don’t enjoy the wet and windy weather that most of us will be experiencing in the coming months, you’re sure to find some respite with today’s recipe. Introducing to you, my homemade hot salted caramel sauce.
This caramel sauce is the perfect topping for ice cream, but I find it also pairs wonderfully with spiced cake and apples at this time of year. I’m not a huge lover of caramel, I find it a bit too sickly for my taste, but this sauce is perfect on top of a dense ginger cake or similar; and full of Autumn flavours in my opinion!
Even better, this salted caramel sauce requires only four ingredients! It’s super easy to make and super tasty to eat- what could be better, right?
Also, no toffee thermometer required! Pretty good, huh?
If you fancy making your own, find my recipe below!
Ingredients (makes approximately 240ml/ 1 cup):
- 200g (1 cup) granulated sugar
- 90g (6 tbs) salted butter, room temperature and cubed. (You could also just use unsalted butter if you did not wish to make salted caramel sauce)
- 120ml (1/2 cup) double/heavy cream, room temperature
- 1tsp salt
- Begin by heating your sugar in a saucepan over a medium heat. Make sure you stir constantly in order to prevent your sugar from burning, use a wooden spoon. As your sugar melts it will turn a lovely amber colour. Continue to stir it continuously.
- Once all of your sugar has melted, add your cubed butter. (Take care at this step as your mixture will bubble when you add the butter).
- Continue to stir your caramel until all of your butter has melted. This will usually take about 3 minutes.
- Now you can add your cream. Do this very slowly, drizzling the cream and taking great care as the caramel will bubble as you do so. Once all of your cream is added, bring your mixture to the boil. Let it bubble for one minute before removing from the heat.
- Stir in your salt et voila! There you have it, your own homemade caramel sauce. Super easy, right?
- Allow your sauce to cool before using. If stored in an airtight container, this sauce can be kept in the fridge for up to two weeks!
I hope you enjoyed this recipe today guys! I think caramel sauce is such a great addition to most bakes at this time of year; add it to apple crumble, use it as a cake topping or drizzle it on a cheesecake for an autumnal twist. You could also package it up in jars with some hessian/burlap ribbon for a cute and unique gift idea!
If you do choose to store your sauce in the fridge, you will have to warm it up in a microwave or on the stove before you serve it in order to allow it to soften. I find 5 second bursts in a microwave work well.
Best wishes to you all, I hope you’re having a wonderful day,