Homemade Salted Caramel Recipe
The difference between a butterscotch sauce and caramel sauce is the use of brown sugar for the first and caster sugar for the second. They can easily be interchangeable on any recipes.
- 200 g caster sugar
- 90 g salted butter room temperature, chopped into small pieces.
- 120 ml cream
- 1 teaspoon Irish sea salt
- In a saucepan, over medium heat, add the caster sugar and slowly bring it up to a dry caramel consistency. Check using a pieces of parchment paper for the right golden-brown colour. Be careful as the caramel is at a very high temperature! The Sugar can or will form clumps and eventually melt into the right texture.
- Once the caramel is achieved, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Whisk the butter into the caramel until completely melted.
- Keep whisking until it comes together, even if it takes 3-4 minutes.
- Very slowly drizzle in the cream while stirring. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in the salt. Allow to cool before using. Store for up to 1 month in the fridge.