Salted Caramel Sauce
- Total Time: 7 minutes
- Yield: 6 servings 1x
Description
This sublime salted caramel sauce is perfect for pouring over desserts, dipping fruits, or simply enjoying by the spoonful.
Ingredients
- 75 grams unsalted butter
- 100 grams raw caster sugar
- 3 tbsp (45 ml) rice malt syrup
- 130 mls cream
- 1 tbsp salt
Instructions
- In a small saucepan, combine 75 grams of unsalted butter, 100 grams of raw caster sugar, and 3 tbsp of rice malt syrup. Heat the mixture over medium heat, stirring occasionally, until it is almost boiling.
- Immediately add 130 mls of cream to the saucepan, stirring continuously. Reduce the heat to a simmer and cook for 3 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove the saucepan from the heat and stir in 1 tbsp of salt until fully dissolved.
- Allow the sauce to cool slightly before using. The sauce will thicken as it cools.
Notes
- Store the sauce in an airtight container in the refrigerator for up to two weeks.
- Reheat gently before using.
- For a thicker sauce, simmer for an additional minute.
- If you prefer a less salty flavor, reduce the salt to 2 teaspoons.
- Prep Time: 1 minute
- Cook Time: 6 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 23
- Sodium: 600
- Fat: 14
- Carbohydrates: 24
- Fiber: 0
- Protein: 0
- Cholesterol: 40
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- Brown Butter Cookies with Salted Caramel Center
Frequently Asked Questions
What is rice malt syrup and can I substitute it?
Rice malt syrup (also called brown rice syrup) is a mild, less-sweet syrup that adds body to the sauce alongside the 100g of raw caster sugar and 75g of butter. If unavailable, an equal amount of light corn syrup or golden syrup can substitute — both serve a similar role in adding body and preventing crystallization.
How should the sauce be stored, and how do I reheat it?
Store the sauce in an airtight container in the refrigerator for up to two weeks. The sauce thickens as it cools, so reheat gently before using to bring it back to a pourable consistency. For a thicker sauce, the notes suggest simmering for an additional minute.
The recipe calls for 1 tablespoon of salt — is that correct?
Yes — this is a boldly salted caramel sauce by design. The notes acknowledge the strong saltiness and offer an adjustment: if you prefer a less salty flavor, reduce the salt to 2 teaspoons instead of the full tablespoon. 
