Salted caramel always makes me think of my trips to the Nantes area to see my friend Adeline and her family. She knows how much I love it and always makes sure there is a jar at hand when I am around. I am completely addicted to this incredibly sweet sauce with a hint of saltiness. It is sticky, moreish and makes me happy.
It is liquid when warmed up, thick and spreadable when you have just taken it out of the fridge. That makes it incredibly versatile. It is one of my favourite fillings for French pancakes. It is gorgeous on a warm apple tart. A couple of tablespoons of the warm mixture sprinkled with chopped dry roasted peanuts can turn vanilla ice cream into heaven in a bowl. You can stir it into plain yoghurt or spread it on toast. It is also a perfect ingredient for banoffee pie or to fill homemade chocolates.
I was really pleased with myself when I whipped up a dairy free version for Jumpy, who is allergic to milk protein. She loves her salted caramel sauce and so far, she has had it on ‘free from’ bread, on her ‘free from’ crêpes and on its own. In my defence, she is tiny and needs to put on weight. Please note that I reduced the amount of salt to half a teaspoon in her recipe.
The beauty of it is you can make it ahead as it keeps for ages. I have had my latest batch in the fridge for 6 weeks and the dairy free version for about 2 weeks.
Salted Caramel Sauce
- 1 cup white sugar 200g
- 1/8 th cup salted butter 30g
- ¾ cup full fat double cream 200ml
- ¾ teaspoon fleur de sel de Guérande or crushed Maldon sea salt flakes
Start by washing both the jar and lid in hot, soapy water. Rinse them well. Preheat your oven to 100°C / 210°F / gas mark 1.
Make sure your sugar is spread evenly in the bottom of a large heavy-based pan and place on a medium heat. It will take at least ten minutes for the sugar to start melting. Do not be tempted to stir the sugar as it would crystallise and you would have to start all over again.
In the meantime, warm the cream in the microwave in 10 seconds blasts. Sterilise your jar and lid by placing them upside down on a baking tray in the oven for about 10-15 minutes or until dry.
Once all the sugar has melted and it is starting to turn a dark golden brown colour, you can swirl it around in the pan, but refrain from stirring.
You can now add your warm cream and whisk until incorporated, but be careful as it could splutter or overflow. I would advise wearing an oven glove to protect your hand just in case. Add the butter and salt and mix well.
Let your caramel thicken on a medium heat for a further two minutes. Please note that it will thicken even more as it cools down.
Use a clean cloth to remove your jar and lid from the oven and handle them carefully as they will be very hot. Pour the caramel sauce in the hot jar, seal and set aside to cool. Store it in the fridge.
Recipe NotesFor a dairy free version of this salted caramel sauce, use a cream alternative (‘Oatly Organic’ works really well) and dairy free spread (I used ‘Pure Soya’). The caramel sauce will keep well in the fridge.