Salted Caramel Sauce

Today, I bring you homemade Salted Caramel Sauce! I feel like it’s cheating a little bit posting this recipe because it’s super simple and I see it more of an add-on or accessory to foods than the main event. But I’m sure there are some of you out there who would be more than happy to consume litres and litres of this stuff all on its own and it’s for you that I post this! And for everyone else that needs a great sauce to go with their <insert whatever dish you’re making here>.

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Don’t get me wrong, the stuff is good, damn good actually! And it lasts for ages, so you can slather it over everything known to man, including bacon if you like (I still find it weird that people actually put maple syrup on bacon) and pop it back in the fridge for next time. I just feel that a sauce recipe isn’t as worthy of blog space as an amazing dessert recipe.

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Anyway, enough worrying about that. At least it’s super versatile. The sauce can go on pancakes, crepes, ice cream, cheesecakes, cakes, puddings, in milkshakes, hot chocolates, it can be baked into things, poured over things, used as a dip, the options are infinite. I made it on this occasion to go on some pancakes. The pancakes were going to make an appearance in a post, but they weren’t as good as I expected, so that idea was scrapped and you get the sauce instead. Lucky you!

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Salted Caramel Sauce

Makes approx. 1 cup

Prep Time: 0 minutes!

Cooking Time: 15 minutes

Ingredients:

1 cup caster sugar

¼ cup water

¾ cup double cream

1 tbsp vanilla extract

60g butter, chopped

½ tsp salt

Method:

  1. In a medium heavy-based saucepan over medium-low heat, mix sugar and water and stir until sugar has dissolved. Increase heat and bring syrup to boil without stirring. Boil for about 5 minutes, until syrup changes to medium brown, then remove from heat.
  2. Carefully pour in cream (it will bubble) and whisk to combine, then whisk in vanilla and finally, stir in butter and salt. Continue stirring until butter has completely melted. Serve and enjoy!

Recipe from Averie Cooks, rewritten.

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