Salted caramel may be one of the most delicious flavours out there, it’s certainly one of the most popular flavours over the past few years. For some reason add salt to your caramel and it feels more grown-up. I think it must be because the salt balances out taste, curbing the sweetness of the caramel.
Salted caramel sauce is so useful, it’s a great way to add flavour to your baking or you can use it as nature intended, drizzled on your pancakes, waffles, cakes, or basically any dessert. Honestly I’ll eat anything with it on or in.
I only made a small quantity of sauce as I planned to use it as a flavour in my baking, but if you just want sauce to go on desserts, you will want to double, even quadruple the recipe here.
You will need:
- A saucepan
- A heatproof container to store the sauce in
- 15ml water
- 50g (¼ cup) brown sugar (for a darker sauce) or granulated sugar (for a regular sauce)
- 40ml tinned coconut milk
- 11g (¾ tbsp) hard vegetable shortening
- ¼ tsp vanilla extract
- ¼ tsp salt
Measure all your ingredients out before starting so that you don’t leave boiling sugar unattended. Honestly this will make the whole process easier!
Mix together your water and sugar in a saucepan over a medium heat. I used brown sugar as I’d ran out of granulated sugar, this made the sauce really rich and deep in colour. If you want a more classic golden sauce then use granulated sugar. Granulated will dissolve quicker than caster as well. You will need to continuously stir to dissolve the sugar.
Once the sugar has dissolved turn up to a high heat and stop stirring. the mixture will boil and froth turning an amber colour. You can gently stir every now and then. Heat for about 10 minutes until a thick and golden caramel is formed. It should smell divine.
Take off the heat. With a wooden spoon on hand, pour in the coconut milk and whisk together. You will want to use full fat tinned coconut milk as it is much thicker and we’re essentially using it instead of cream. Don’t forget to mix the milk completely before measuring it out as it usually separates in the tin.
Chop up the butter and stir into the sauce. Once this is incorporated you can add the vanilla and salt.
Pour the sauce into a heatproof container and allow to cool before closing the lid and placing in the fridge. The sauce will continue to thicken in the fridge and last up to 2 weeks.
Thanks for reading 😊