Gooey salted caramel sauce that just adds instant oomph to your (ice)coffee, cake and pancakes. And why not even top your breakfast with a yummy drizzle of it🥞🥳 I mean we are in lockdown right 🙈
I’m sorry it’s been a little quiet around here – I’m still working full time and although I’m obviously extremely grateful for that and really love my job. It does mean that when adding a gym class on top the day has passed me by and it’s too dark to take pictures 😅🙈 Alright, enough of that broken record stuff and straight to the recipe.
How to make the perfect salted caramel sauce
The trick is patience. Which I don’t have. Haha But when heating up the cream you have to watch it like a hawk and let it warm up slowly JUST before it’s boiling. It’s important that it doesn’t boil.
Sugar for salted caramel sauce
Again, gently let it melt in the pot. It’s best not to stir in the sugar until it has completely melted. This can take a while, so be patient. When it has melted, let it simmer until it’s a nice thick caramel and then mix in the butter and sea salt flakes.
Make sure you’re using real butter and not a spreadable or margarine. Of course, I’m using Lurpak – because hello Danish. Haha But I also think it is by far the best butter out there for baking and such. I want to try using coconut oil instead, but I need to test this.
Salted Caramel Sauce
Gooey salted caramel sauce that just adds instant oomph to your (ice)coffee, cake and pancakes. And why not even top your breakfast with a yummy drizzle of it.
- 100 g sugar (I used 50/50 brown sugar and coconut sugar)
- 20 g butter
- 1 dl cream/whipping/double (I used lactose free)
- 1 nip sea salt flakes
Gently heat up the cream and set aside
Melt the sugar to a thick caramel and mix with the butter and salt.
Gently pour the still warm cream in a little bit at a time and whisk well until combined.
Transfer to a glass jar.Let it cool and store in the fridge with a lid
Perhaps you would like to try this caramel sauce on these yummy protein cookie sandwich ice cream bars
I love Weck Jars like these but any jar will do as long as you can seal it with a lid. Boil the glass beforehand and let it air dry if possible. Once cooled down, store in the fridge for up to 2 weeks.