One of my absolute favorite sweet sauces! Creamy, buttery and rich.I adore fruit sauces, but I am still certain that nothing could ever replace a good caramel sauce! Creating your salted caramel sauce at home is much easier than you might imagine
Dress up your ice creams, custards, waffles, cakes cupcakes, pancakes, crepes and I would simply drizzle the salted caramel on fruit fritters, apples, bananas and even panna cotta. And I figured out that caramel sauce would be wonderful too with Ashtalleya (a Lebanese milk pudding, traditionally served with sugar syrup). And still I bet there would be much more options to enjoy this versatile rich sauce.
Use high quality sea salt. It makes all the difference!
Once completely cooled down, transfer the salted caramel to a sterilized jar and store in the fridge. It keeps well for two weeks!
Dress up your ice creams, custards, waffles, cakes cupcakes, crepes etc.. with this insanely delicious salted caramel!
Drizzle the salted caramel on fruit fritters, apples andbananas. Check our breaded fried bananas.
- 1 cup /250 ml heavy cream
- 1 cup granulated sugar
- 1 tablespoon salted butter
- 1/2 teaspoon sea salt
- Place sugar in a saucepan over medium heat, stirring constantly.
- You will notice that the sugar will crystalize first before turning into a golden syrup.
- Once the sugar melts, add the butter and give a quick stir.
- Slowly whisk in the heavy cream. You will notice that the mixture will bubble a bit; continue whisking; simmer for about 30 seconds.
- Remove from heat and add the sea salt and stir well. Leave to cool down completely. Transfer to a sterilized jar; store in the refrigerator for up to two weeks.
Drizzle over puddings too. Heavenly delicious!!
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