Gluten free 
Fruit
Apples (Pommes)
A versatile French classic sauce for all sorts of desserts: crêpes, ice cream, waffles, profiteroles, rice pudding and apple desserts.
The Best French Sauce to Have in Stock
This has to be one of the most satisfying of homemade sauces: it’s so handy to keep in the fridge. Ever since my sweet French friend, Emmanuelle, showed me how to make it, I have been in salted caramel heaven. As soon as the first cold days in Autumn hits, there’s nothing like making a batch of salted caramel sauce.
It can jazz up scores of desserts, adding an extra wow factor to the most simplest of sweet treats. Moreover, it keeps for up to a month sealed in the refrigerator.
When ready to serve, transfer to a small milk jug, reheat gently in the microwave and dribble or zig-zag over ice cream, waffles, profiteroles, chocolate fondants, crêpes, rice puddings, poached pears, apple crumbles, etc.
It also makes a perfect Autumn/Winter treat served with giant caramel macarons “tatin-style” (see p113 of the book.) You can also use this sauce for filling salted caramel macarons. To make the sauce more manageable for macarons, make a ganache using 80g white cooking chocolate (I love using Valhrona) and melt together in a saucepan with 30g of whipping cream. Add half of the caramel sauce (save the rest for further pleasure) and leave to cool for a good couple of hours until an easy consistency to pipe on to your macarons.
Pour the caramel into a serving jug at room temperature and set aside until needed.
The caramel can last up to 3 weeks if stored in a sterilised sealed jar in the fridge – so why not make double? 😉
Variations for Different Salted Caramel Flavours
- Passionfruit Caramel: Sieve out the seeds of a passion fruit and stir the juice in with the sugar in step 1 instead of the water.
- Coffee Caramel: Add a tablespoon of granulated coffee to the caramel for a perfumed coffee caramel.
- Orange Caramel: Add the zest of an orange for extra zing – or why not limes, kumquats, meyer lemon
Salted Caramel Sauce
Servings : 12 people
Description
A versatile French classic sauce for all sorts of desserts: crêpes, ice cream, waffles, profiteroles, rice pudding and apple desserts
Ingredients
- 175 g (6oz) granulated sugar
- 200 g (7oz) whipping cream 30% fat (crème fleurette) warmed
- 125 g (4.5oz) good quality salted butter (or unsalted and add 1/2 tsp fleur de sel)
Instructions
- Put the sugar with a tablespoon of water into a small saucepan. Using a wooden spoon, stir it just once over a medium heat then leave it alone until the sugar dissolves and a golden syrupy caramel forms. This should take about 10 minutes maximum. Meanwhile heat the cream in a pan or in the microwave for 30 seconds (do not boil).
- Turn down the heat and add the butter, stirring constantly. Then stir in the warm cream and keep stirring until thickened.
Notes
Pour the caramel at room temperature into a serving jug and chill. When ready to serve, heat for a few seconds in the microwave.
The caramel can last up to a month if stored in a sterilised sealed jar in the fridge.
Reviews (21)
[…] in apple jelly topped with buttered, spiced apples and dribbled over with a generous amount of salted caramel sauce then a final flourish of lightly whipped cream. My girls preferred it plain but I have to admit, […]
[…] I love making batches of warmed salted caramel sauce to pour on crêpes, cakes, ice cream, meringues and all sorts of creamy and apple desserts, there […]
[…] a simple scoosh of Chantilly cream – and why not decorate the plate with a spooned flash of salted caramel sauce and top with an edible […]
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