Salted Caramel Sauce is quickly becoming a permanent fixture in my fridge. It livens up the most boring of snacks and is great drizzled over popcorn, cupcakes, ice cream – you name it! Who says being gluten free has to be boring?
I’ve always made caramel by dissolving sugar and watching slowly it change colour, but this method is really time consuming and there is always the risk that the sugar will burn, rendering the caramel utterly useless. After a bit of experimenting i’ve come up with a cheat’s method that takes no time at all to whip up.
This recipe makes approximately a small jar full, which can be kept in the fridge for up to a week – although, I guarantee it will be gone by then!
100g Light soft brown sugar
150ml double cream
1/4 tsp sea salt (not table salt)
- First you will need to sterilise a jar to store the caramel in:
- Remove the lid and wash the jar in hot soapy water, rinse well then and leave to dry.
- Place the jar in an oven on a low temperature (140 degrees C/ Gas Mark 1) for 15 minutes.
- Sterilise the lid in a pan of boiling water for 10 minutes.
2. While the jar is being sterilised prepare the caramel. Put all in the ingredients in a heavy bottomed pan over a low heat, stir the ingredients until the butter as melted and the sugar has dissolved.
3. Once the sugar has dissolved increase the heat and allow the caramel to boil for approximately 2 to 3 minutes. Give the caramel a quick stir then remove from the heat.
4. Carefully remove the sterilised jar from the oven. Pour the caramel into the jar while it’s still warm then seal.
5. Leave to cool before storing in the fridge.
To serve, bring the caramel back up to room temperature or you can warm it gently it in a pan over a low heat.