17 Jun Recipe: Salted Caramel Sauce – Two Ways
Salted Caramel Sauce Recipe made with golden syrup or agave syrup, whichever you prefer.
This recipe is about the importance of choosing the right ingredients for salted caramel sauce and there is not one but two salted caramel sauce recipes – one made with golden syrup and one made with agave syrup/agave nectar. Let’s dive right in.
Salted caramel sauce is a wonderful accompaniment to many foods and desserts. It is scrumptious poured over chocolate cake – especially my decedent Mississippi Mud Cake recipe or these Salted Peanut and Date Caramel Brownies by Delalicious – hot chocolate, ice-cream, apple pie, sliced apples, anything with apple really (try it with my Apple Blueberry Crumble recipe). And let’s be honest, it is also delicious eaten straight out of the jar!
It really is super quick and easy to make and tastes so much nicer than store bought versions. Plus, you get to control the ingredients and there are no hidden nasties or E numbers. It also keeps well in the refrigerator – I’ve had my current jar for nearly two months now.
The colour, flavour profile and thickness of the sauce really depends on your choice of ingredients:
I use unsalted butter as I like to be able to control the amount of salt I add to my sauce, this goes for all my baking, I only ever use unsalted butter. But if you do use regular butter with salt already added then try and taste your sauce as you make it, just be careful you don’t burn your mouth. You’ll probably need a little less than the recommended amount of salt. But taste it and see. Remember, you can always add more salt but you can’t take it out.
For the best tasting, richest salted caramel sauce recipe use double (heavy) cream. It has a lot more fat and flavour to it than single cream or pouring cream. You can, of course, use single or pouring cream but if you do I suggest you make the sauce that uses golden syrup to add some creamy buttery flavour to your sauce, especially if you want your sauce to taste rich and indulgent.
For me, the key ingredient in this is the salt. Table salt just won’t cut it. Fleur de sal is preferred but when I don’t have this I use pink Himalayan salt or Maldon sea flakes. In fact, I don’t have any table salt in my house as I use the others in all my baking and cooking and seasoning. You can add as much salt as you like till you find the Goldilocks ‘just right’ amount for your liking but start off with a ½ teaspoon and add a little bit more at a time.
The sugar in this recipe can be adapted too depending on the sugar that you have in your cupboard – no need to go out and by a specific type. The darker the sugar you use the darker the sauce will be and there will be a deeper, more molasses-like flavour. I usually mix two different types of sugar together just to get a more complex taste. Purest will say that you can only make true caramel with white sugar and I do love the taste that pure white sugar produces.
You can use golden syrup or agave syrup (sometimes called agave nectar), whichever you have in the kitchen. The ratio for substituting golden syrup for agave sugar is roughly one to one but I use just a little less agave syrup when using it as a substitute for golden syrup, same goes for when I am substituting agave syrup for honey or maple syrup too. I find agave syrup to be sweeter than golden syrup so that’s why I use less but it isn’t as viscous and it doesn’t have a particularly strong or rich flavour.
So, if using agave syrup, the flavour and consistency of the sauce will be lighter and looser. If you use golden syrup the sauce will have a lovely rich buttery flavour and thick sticky texture. I prefer using golden syrup for the added creaminess – it gives the salted caramel sauce an old-fashioned butter toffee flavour.
If you do use agave syrup I would suggest using the fuller fat heavy cream and some rich dark brown sugar to really ramp up the flavour.
And here is how to make the sauce:
Salted Caramel Sauce Recipe made with agave syrup
- 55g of unsalted butter
- 35g of caster sugar
- 35g of soft dark brown sugar
- 30ml of agave syrup
- 90ml of double cream / heavy cream
- ½ – 1 teaspoon of salt
Salted Caramel Sauce Recipe made with golden syrup
- 75g of unsalted butter
- 100g of soft brown sugar
- 50g of golden syrup
- 125ml of double cream / heavy cream
- ½ – 1 teaspoon of salt
Method – it’s the same for both recipes:
In a small heavy-bottomed pot over a medium high heat add the butter, sugars and syrup. Let it simmer for about 3-4 minutes. Swirl the pot every now and again to move things around.
When things have melted pour in the cream and sprinkle in the salt. Swirl the pot around to mix things. Then go in with your wooden spoon and gently stir.
Warning – this mixture will be very hot so please be careful! Swipe the back of the wooden spoon with your finger and taste to see if you want to add more salt.
When this sauce cools, the flavour mellows a lot so make sure you can taste the salt otherwise you might not taste any in the chilled sauce.
Let the sauce cook for another two minutes.
Use hot, straight from the pot or let it cool down before pouring into a sterilised jar for storage. Do not put into the fridge until cold.
Like I said, this sauce keeps well in the refrigerator and I have had my jar for two months now.
So, what do you think of my Salted Caramel Sauce Recipe? Did you try it out? Did you like it? What improvements would you make? Share a photo of your own attempt at this recipe or leave any feedback and comments below, I’d love to hear from you.
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