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.
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
- 100g Unsalted butter (softened)
- 100g Billington's unrefined sugar (light muscovado, dark muscovado or molasses)
- 397ml Condensed milk
- 397ml Dulce de leche
- 1 tsp Sea salt
Recipe Reviews
Yummy!! Light Musc is my favourite sugar to use in this. I often make this to go in and on the indulgent chocolate cake.
Delicious
Hi can you tell me where I can get Dulce De Leche from please? Xx 😘
Hello,
All major supermarkets will stock it,
Happy Baking!
Not a review as I haven't made it yet, but I was wondering how long it keeps if made for gifts and canned properly?
Thanks in advance
Debbie x
Hi Debbie,
We would recommend storing in the fridge and using with 2 weeks of being made. It could be made in advance and frozen in which case it would last for a few months. Freeze in an airtight container (not a glass jar) and leave to thaw for a day or two before using.
We hope that helps.
Happy Baking
The Baking Mad Team
Can you please confirm that your ORIGINAL recipe for this used light brown muscovado sugar and not dark? Thanks
When I made your original recipe for this it was very well received, and I wish to make it again now. Can you please confirm that that original recipe used light brown muscovado sugar and not dark? Thanks in advance.
Hi Chris,
The original recipe used light muscovado sugar - we hope this helps.
Happy Baking
The Baking Mad Team
Ingredients
- 100g Unsalted butter (softened)
- 100g Billington's unrefined sugar (light muscovado, dark muscovado or molasses)
- 397ml Condensed milk
- 397ml Dulce de leche
- 1 tsp Sea salt