Salted Caramel
This homemade Salted Caramel is fantastic and the best I have ever had. This caramel only takes 10-15 minutes, so there is no excuse not to make the caramel sauce! As a bonus, it only needs four ingredients, sugar, butter, heavy cream, and last salt.
I found this recipe, but I have changed a few things to make it my version of the caramel sauce. I decided to limit the amount of sugar and added extra salt, and the taste was terrific.
You can use the Salted Caramel for all kinds of desserts, so it is time to go into the kitchen and be creative with caramel. One of my favourites is vanilla ice cream, salted caramel and chocolate drops; you never go wrong with that combination!
Salted Caramel (Gluten-Free & Low FODMAP)
This homemade Salted Caramel is fantastic!
- Yield: 1 Jar 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
90g Soft butter
150g Sugar
120 ml Heavy cream
1 – 1 1/2 tsp Maldon salt
Instructions
Heat sugar in a medium heavy-duty saucepan over low-medium heat, stirring with a high heat resistant spatula. Sugar will form clumps but eventually melt into a thick brown liquid as you continue to mix.
Once sugar is melted, immediately stir in the butter until well combined.
After the butter has melted and combined with the caramelised sugar, cook for 1 minute without stirring.
Gently stir in the heavy cream and allow it to boil for 1 minute.
Remove from heat and stir in the salt. Allow to cool down before using slightly. The caramel thickens as it cools down.
Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the fridge. Reheat in the microwave or on the stove to desired consistency.
Notes
Eat & Enjoy!
