Salted Caramel Sauce

Salted Caramel Sauce

Sometimes you read and hear about foodstuff that sounds too good to be true. The hype of cronuts or the lure of bacon jam. In reality, while they are tasty in their own right, they don’t exactly knock your socks off and inspire Meg Ryan style throw your head back and scream moments.

Except this does. Salted Caramel sauce.

This was nothing more than a Tuesday evening experiment. That evening, on a whim, I had made my version of a Guinness Chocolate Cake for dessert. Alas, good chocolate cake needs something to balance the richness. I know some, my partner included, who would argue that a good chocolate cake needs chocolate icing. To me, that is overkill on the coca, and has me reaching for a big glass of milk.

Searching the larder for powdered sugar highlighted my need to visit the grocery store to stock up on essentials, as I came away empty handed. Then, as if meant to be, the sugar bowl caught my eye. Caramel? Would that work? Or would it be too sweet.

Out of options, and half a Guinness inside of me, I decided to go for it. Sugar, water and a bit of heat gave me the caramel. The leftovers from a pot of cream, some vanilla and bit of salted butter provided the depth.

It was beyond joyous. A small silver spoon of the golden liquor was enough to make me sit down. Where the hell has this been in my life (granted, it’s omission has probably aided my efforts to avoid diabetes). With the moist chocolate cake you get salty, sweet and rich flavour.

It’s simple, it’s grand, it’s been done before. But, salted caramel sauce, it will knock your socks off.


Salted Caramel Sauce
  • 125 g granulated sugar
  • 75 g water
  • 100 ml double cream
  • 1 tsp vanilla.
  • 40 g salted butter
  • 1 tsp sea salt flakes
  1. In a pan mix the sugar and water, until combined.
  2. Heat the sugar water mixture and let it boil. Don't stir this during boil, and let it turn a dark amber brown.
  3. Once it is a dark colour, turn off the heat. Pour in the cream (careful of the splatter) and stir quickly to remove the lumps. Stir in the vanilla too.
  4. After a minute or two slowly stir in the butter. Place into a separate dish.
  5. This will keep in the fridge for at least a week. Top with some flakes of sea salt to taste!

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