Salted Caramel Sauce Three Ways
7 Reviews
How to make salted caramel
Not all caramels are equal, the flavour comes from your sugar. We've got 3 versions each tasting different levels of gorgeousness thanks to Billington's unrefined muscovado sugars. Love a deep rich treacle flavour? then molasses is the sugar. Prefer a lighter sweeter caramel? Use light muscovado sugar. Like a deep, richer flavour? Dark muscovado is for you. The possibilities are endless, drizzle this onto steamed puddings, ice cream, or stir into porridge or fill chocolates with them. Who wouldn't want a jar of this in their Christmas stocking?
Method
Step 1
Place the butter, sugar of your choice, condensed milk, caramel and sea salt into a saucepan and heat until the butter has melted.
Ingredients for this step
- Unsalted butter (softened) (100g)
- Billington's unrefined sugar (light muscovado, dark muscovado or molasses) (100g)
- Condensed milk (397ml)
- Dulce de leche (397ml)
- Sea salt (1 tsp)
Step 2
Pour the sauce into several small jars and allow to cool fully before leaving them to chill in the fridge. If gifting, label each jar and decorate with ribbons.
Ingredients
- 100gUnsalted butter (softened)
- 100gBillington's unrefined sugar (light muscovado, dark muscovado or molasses)
- 397mlCondensed milk
- 397mlDulce de leche
- 1 tspSea salt