SALTED CARAMEL

Salted caramel Sauce

is used as toppings for cakes, ice-cream etc.

It is not difficult to whip up this sauce,

but care must be taken as the colour and texture depends on your patience.

Kenneth Goh shared this recipe in his blog.

I find it too big a portion,

so I have reduced the amount to 1/4 of his recipe.

Salted caramel Sauce

137g caster sugar

62g butter

75g heavy cream

1/2 tsp salt

1. over low heat, melt sugar, stirring constantly

2. the colour gets darker as the sugar starts to melt

3. once the sugar has melted & the colour has turned slightly dark, remove from heat

4. add butter all at once, continue stirring

5. when butter has melted, add the cream, stir to incorporate

6. bring the mixture to a boil for a minute

7. remove from heat, stir in the salt

8. allow to cool completely before using

Note:

1. be careful when adding the butter & cream as the mixture will sizzle

2. if you are using salted butter, can reduce some salt

3. store the sauce in the fridge for up to 2 weeks.