By Chelsea Sugar
Page views: 92490Try this salted caramel sauce recipe, perfect for drizzling over ice cream.
10 reviews
1 cup Meadow Fresh Cream
100g Tararua Butter
2 tsp vanilla extract
1½ cups Chelsea Caster Sugar
½ cup boiling water
½ -1 tsp flaky sea salt
In a small saucepan over medium-low heat, heat the Meadow Fresh Cream and Tararua Butter until the butter has melted. Stir in the vanilla extract and set aside.
In a large saucepan over low heat, stir the Chelsea Caster Sugar with the boiling water until the sugar has dissolved. Use a pastry brush dipped in cold water to brush the sugar crystals from the side of the saucepan. Stop stirring, increase the heat to medium and simmer until the caramel reaches a light amber colour. Remove from the heat and add the cream/butter mix carefully (as it will boil), whisking constantly until smooth. Add the salt to taste and stir well.
Immediately pour into sterilised jars and screw the lids on firmly. Store unopened at room temperature for up to 3 months. Refrigerate once open and use within a week. Reheat portions in the microwave on medium power.
Makes 2 small bottles.
Please can you revise the measurements in the recipe so it uses all of a 300ml bottle of double cream? Seems pointless just using 250ml of a 300ml bottle.
Cheers
This recipe is not very good, too much water and it failed and I was rlly looking forward to it and it isn’t good #fail #editurrecipe #imnowsad
When you say it makes two bottles, how many millilitres are aproximately made?
CHELSEA: Hi there, it makes two small bottles, approximately 400ml.
Made the salted caramel today and had on icecream for dessert. Delicious doesn't describe it. I was concerned about the amount of sugar in the recipe yet it didn't taste too sweet. Makes quite a lot as well.
Really good recipe, made a couple of times, just need to make sure you cook the sugar long enough for a deep caramel flavour. If too sweet you haven't cooked long enough.
I found this recipe incredibly sweet when made with the 1/2 - 1 teaspoon of salt as instructed. In order to cut the sweetness and actually have the correct taste of salt I had to increase it to 2 teaspoons.
Did you leave out the salt or do you add it when serving? There's no salt in the recipe.
CHELSEA: apologies, this recipe was incorrect! We have updated now with the correct recipe which includes salt.
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