Salted Caramel Sauce

Chocolate brownies. Fried banana splits. Creamy vanilla ice cream. All delicious on their own but topped with caramel sauce, they are heavenly. This sweet, gooey sauce is made even better by adding a touch of salt and you just can’t get it wrong, it’s that easy and quick too! How quick? Ten minutes. That’s it.

Salted caramel sauce ingredients 11 cup brown sugar
75g (5 tablespoons) salted butter, cut into small pieces
½ cup cream
1 teaspoon salt
½ teaspoon vanilla paste or 1 teaspoon vanilla essence




Salted caramel sauce 1 2In a heavy-based medium pot, melt the sugar over medium-low heat. Stir continuously with a wooden spoon to prevent from sticking. The sugar will form clumps, continue stirring, and it will start to melt.





Salted caramel sauce 2 2Continue to stir until the clumps have melted.






Salted caramel sauce 3 2As soon as the sugar has melted, take the pot off the heat and add the butter, and, you guessed it, stir continuously.






Salted caramel sauce 4 2Stir in the cream slowly, sprinkle in the salt and add the vanilla. Wait for it to cool thoroughly before tasting!






Salted caramel sauce 5 2

Yep, that’s right, that’s all there is to it!







5 thoughts on “Salted Caramel Sauce

    • Hi Lili, it is so easy although I’m not familiar with the French patisserie methods, I’ll Google it though because now I’m curious! This recipe is almost too quick and easy but the proof is in my banana split! Have a lovely day!

      Liked by 1 person

      • Thanks Gen! I think I just had a disaster once with a French recipe by Michalak with some instructions not to stir the sugar while caramelizing (some clumped anyway the first time) then I added the cream too quickly (there was nothing in the instructions about not doing this) and it exploded like vesuvius). Maybe it wasn’t that complicated but it just seemed it … and dangerous! 🙂 Anyway, glad yours is great and adorned your banana split! Have a lovely rest of the week! 🙂

        Liked by 1 person

      • Aah Lili, they really should have specified in the instructions about slowly adding the cream – that’s actually quite dangerous if you add it while it’s still on the boil. I burnt my finger yesterday with the boiling sugar. It was intense! Hope you have a good weekend, Lili, and no eruptions please! Take care xxx

        Liked by 1 person

  1. Pingback: Fried Banana Split with Salted Caramel Sauce | Eat, Play, Clove.

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