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Salted Caramel Sauce (Caramel au beurre salé)

This has to be one of the most satisfying of homemade sauces: it’s so handy to keep in the fridge. Ever since my sweet French friend, Emmanuelle, showed me how to make it, I have been in salted caramel heaven; in Autumn and Winter there’s now a constant supply of this sticky nectar in the fridge. And I mean it’s so constant, it’s on a drip!

It can jazz up scores of desserts, adding an extra wow factor to the most simplest of sweet treats. What’s more, it keeps for up to a month sealed in the refrigerator.

When ready to serve, transfer to a small milk jug, reheat gently in the microwave and dribble or zig-zag over vanilla ice cream (see p125), waffles, profiteroles, chocolate fondants, crêpes, rice puddings, poached pears, apple crumbles, apple fritters, etc.

It also makes a perfect Autumn/Winter treat served with giant caramel macarons “tatin-style” (see p113 of the book.) You can also use this sauce for filling salted caramel macarons. To make the sauce more manageable for macarons, make a ganache using 80g white cooking chocolate (I love using Valhrona) and melt together in a saucepan with 30g of whipping cream. Add half of the caramel sauce (save the rest for further pleasure) and leave to cool for a good couple of hours until an easy consistency to pipe on to your macarons.

Salted Caramel Sauce

Preparation Time: 5 minutes
Cooking Time: 20 minutes

160g sugar
200g single cream, warmed
120g salted butter

1. Put the sugar with a few drops of water into a small saucepan. Using a wooden spoon, stir it now and again over a medium heat until a golden syrupy caramel forms.  This should take about 10 minutes maximum.

2. Turn down the heat and add the warm cream gradually, stirring constantly.

3. Mix in the butter, still over the gentle heat and keep stirring until thickened.

Pour the caramel into a serving jug at room temperature and set aside until needed.

The caramel can last up to 3 weeks if stored in a sterilised sealed jar in the fridge – so why not make double? 😉

UPDATE !

Passionfruit Caramel: Sieve out the seeds of a passion fruit and stir the juice in with the sugar in step 1 instead of the water.
Coffee Caramel: Add a tablespoon of granulated coffee to the caramel for a perfumed coffee caramel.
Orange Caramel: Add the zest of an orange for extra zing – or why not limes, kumquats, meyer lemon…


21 replies
  1. Rachel @ My Naturally Frugal Family
    Rachel @ My Naturally Frugal Family says:

    Oh Jill this looks so very fantastic. I don’t know if it requires anything other then a spoon to eat it with. However a nice bowl of vanilla bean ice cream would be pretty tasty.
    It is days like today, when I see this recipe, that I know why I am always all over your blog.

    Reply
  2. Sheelagh
    Sheelagh says:

    Oh yum! One of my favourite dessert sauces, so versatile with anything from apples to ice-cream. Love the long shelf life too, although it wouldn’t last a week in my fridge!

    Reply

Trackbacks & Pingbacks

  1. […] in apple jelly topped with buttered, spiced apples and dribbled over with a generous amount of salted caramel sauce then a final flourish of lightly whipped cream. My girls preferred it plain but I have to admit, […]

  2. […] I love making batches of warmed salted caramel sauce to pour on crêpes, cakes, ice cream, meringues and all sorts of creamy and apple desserts, there […]

  3. […] a simple scoosh of Chantilly cream – and why not decorate the plate with a spooned flash of salted caramel sauce and top with an edible […]

  4. […] For a special festive touch, serve with a dollop of whipped cream, vanilla ice cream, or simply some fresh raspberries or slices of mango.  They’re also delicious served with homemade chestnut and vanilla ice cream or salted caramel sauce. […]

  5. […] de lait (literally, “milk jam” – or more widely known as dulce de leche). Like salted caramel, it’s more of a perfect winter […]

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