Salted Caramel



250ml thickened cream

50g unsalted butter

1½ cups (330g) white sugar

½ cup (125ml) water

2 tbs glucose syrup (or corn syrup)

1 teaspoon sea salt flakes



Makes 1.5 cups


1/ Place the sugar, glucose syrup and water in a medium saucepan over low heat. Bring to a boil and cook for 10–12 minutes, without stirring until it becomes a deep caramel colour.


2/ Remove from the heat and add the salt, cream and butter and whisk to combine. Allow to cool completely before serving.





This sauce can be stored in the fridge in an airtight container for up to 2 weeks, but I've had mine in my fridge for nearly three months and its as good as new. :0)


PS, Sorry for not replying to your questions. I don't get notified when I get a comment, so I deleted the comments section. Most of you were asking about storage anyway though :0)



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