Salted Caramel Sauce
An Original Recipe by Lorraine Elliott
Preparation time: 3 minutes
Cooking time: 5 minutes
Makes a 400g/14oz jar of salted caramel sauce
- 200g/7ozs brown sugar
- 120ml4flozs pure or thickened cream (light cream also works)
- 90g/3.2ozs butter, cubed
- 1/4-1/2 teaspoon fine salt (depending on how salty you want it)
- 1 teaspoon vanilla bean paste or extract
Step 1 - Place the brown sugar, cream, butter and salt in a small saucepan. Heat on medium heat until butter starts to melt. Simmer for 2-3 minutes and then whisk the ingredients together so that the butter emulsifies into the mixture. Stir in the vanilla. Cool and then place in a sterilised jar*
*To sterilise a jar, heat the jar and lid (make sure there is no rubber gasket) in a 180C/350F oven for 10 minutes.
Note: This sauce lasts for 2-3 months in the fridge as long as you use a clean spoon every time.