Salted Caramel Sauce

October 17, 2017

Now I know this isn't a 'proper' bake per se but in my opinion it is an absoloute must in any baker's repertoire and sometimes it's good to go a little more back to basics!

I use this sauce all the time - I've been know to use it in brownies, cakes, icing, ice cream, biscuits, traybakes and even hot chocolates.

It gives a delicious addition to so many things it is well worth a go - plus it stores in the fridge for a good 5 days - plenty of time to give it a go on lots of different bakes!



- 220g Granulated sugar

- 95g Salted butter

- 135ml Double cream

- A pinch of sea salt flakes




- Meanwhile, create your salted caramel by placing your sugar in a pan and heat slowly until completely melted to form a thick golden brown liquid.


- At this point add your butter and stir rapidly to form a thick toffee like mixture.


- Pour in your double cream and combine fully before leaving to cool.


- Pour into a clean jam jar, store in the fridge and use within 5 days.








Share on Facebook
Share on Twitter
Please reload

August 2, 2019

January 9, 2019

October 30, 2018

September 24, 2018

September 4, 2018

April 30, 2018

Please reload

Benji's Baking | | United Kingdom

© 2020 by Benji's Baking
  • Snapchat