Salted Caramel Sauce

On Friday night we got together to have a bit of a movie night. Armed with a selection of DVD’s and mountains of snacks, we decided that the only thing that could make our Haagen-Dazs even more heavenly (and calorific) would be a generous drizzle of salted caramel sauce. If, like us, you have a sweet tooth you’ll absolutely love this recipe! So, without further ado…

You’ll need:

75g unsalted butter
50 g soft light brown sugar
50 g caster Sugar
50g golden syrup
125ml double cream
half to one-and-a-half teaspoons of good quality sea salt (not table salt)

Once measured, melt the butter, both sugars and syrup in a small pan and allow to simmer for 3 minutes. Giving the mixture a stir every now and again.

Next, add your cream and salt, stir with a wooden spoon and give it a little taste (be careful not to burn your tongue, boiling sugar gets hot!!!). If you need to add anymore salt go ahead but just be careful not to over add.


Cook for another minute or so on the stove and then pour into a jug ready for serving. NB: The longer you leave your sauce to cook the darker the colour and the thicker it will become.


We drizzled our hot sauce over vanilla ice-cream and added fudge pieces, but this sauce is perfect for sundaes (and sundays), poured over hot brownies or served with apple crumble or baked apples.

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