Sweet sauces
Salted Caramel
A smooth, buttery salted caramel sauce for ice cream, pancakes and brownies.
makes 14 cubes, about 14p each
BatchJoy
batchjoy.com/sauces/salted-caramel/
- Time
- 15 min5 min prep · 10 min cook
- Makes
- 14 cubes
- Cost per cubePer cube
- 14p
- Calories per cubeCalories
- 150 kcal
- A serving
- 1 cube
- Spice
- 1 of 5
You’ll need
Batch size
- 200gcaster sugar
- 90gbutter, cubed
- 150mldouble cream
- 4gsea salt flakes
Allergens: Milk. Check the labels on stock cubes, sauces and pastes, as brands vary.
Use it for
Over ice cream or pancakes · 1 cube; Drizzled on brownies or apple crumble · 1 cube; Stirred into hot chocolate or coffee · 1 cube
Method
- Step 1: Heat the sugar in a heavy pan over a medium heat, swirling (not stirring) until it melts into a deep amber caramel. (8 min)
- Step 2: Off the heat, whisk in the butter; it will bubble up fiercely.
- Step 3: Whisk in the cream, return to a low heat and simmer for 1 minute until smooth.
- Step 4: Stir in the salt and cool.
- Step 5: Pour into 30ml trays and freeze.
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per cube | 150 | 0.2g | 14.3g | 10.4g | 0g | 0.39g |
Cook’s notes
- Thaw 20 minutes, or warm 15 seconds in the microwave.
- Hot caramel causes nasty burns; keep children away and use a long whisk.
- It stays soft enough to scoop straight from the freezer.
Use it for
- Over ice cream or pancakes · 1 cube
- Drizzled on brownies or apple crumble · 1 cube
- Stirred into hot chocolate or coffee · 1 cube
Freeze, reheat and serve
- Freeze
- Cool it within two hours, freeze it in 30ml ice-cube trays, then bag and label the cubes. It keeps for 3 months.
- Use from frozen
- Thaw 20 minutes, or warm 15 seconds in the microwave. Never refreeze thawed cubes.
- A portion
- 1 cube is a serving: about 150 kcal.
Salted Caramel questions
Why swirl rather than stir the sugar?
Stirring can make the melting sugar crystallise into hard lumps. Swirling the pan moves it around gently so it melts and colours evenly.
Can I use salted butter?
Use it, but halve the sea salt flakes, then taste and add more at the end if needed.
What if the caramel goes lumpy when I add the butter and cream?
Keep whisking over a low heat. The lumps of hardened caramel will melt back into the sauce within a few minutes.
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Updated . Nutrition, costs and yields are estimates.