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Dessert, Sauce

Salted Caramel Sauce

You may have seen my recent post for frozen yoghurt which is delicious all by itself but what isn’t enhanced with the flavour of caramel?

With the permission of our friend Adam and Joanne at Inspired Taste I’ve tried out they’re Salted Caramel Sauce recipe and I’m glad I did…


  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1 1/4 cups heavy cream
  • 1 tsp vanilla extract
  • 1/2 – 1 tsp sea salt

Method of Preparation:

  1. Add sugar and water to a medium heavy bottomed saucepan. Stir then cook over low heat 5-10 minutes until the sugar has dissolved. Gently, use a wet pastry brush to brush down any sugar crystals that have made their way up the sides of the saucepan, be careful not to drag the sugar/water mixture up the sides of the pan.
  2. Attach a candy thermometer to the side of the saucepan and increase the heat to medium. Cook, without stirring, until the sugar reaches 350°F. This will take 5-8 minutes, every so often, gently swirl the saucepan to distribute any hot spots and to stir the mixture.
  3. Once 350°F has been reached, turn off the heat and immediately pour in the cream and vanilla. The cream WILL splatter and bubble violently, just stand back and be careful during this step. After bubbling the caramel will solidify, this is fine.
  4. Add caramel back to the burner over low heat for 2 minutes, constantly stirring until the solids have dissolved and the caramel is smooth. Stir in 1/2 teaspoon of salt, take a spoon and dip into the caramel and allow to cool to the touch then taste for seasoning, if it needs some more salt, add 1/4-1/2 teaspoon more.
  5. Cool to room temperature. Then, tightly cover and store in the refrigerator up to two weeks, warm before serving.

Haha – store! As if you’re going to have any left? After serving up the sauce with the frozen yoghurt I found myself casually chatting away whilst eating what was left of the sauce straight from the pan, not great for the teeth but excellent for the soul.

Yummy and Refreshing!

Yummy and Refreshing!


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