Salted caramel sauce - karlijnskitchen.com

Salted caramel sauce

This recipe is for everybody who loves salted caramel as much as I do. I made salted caramel sauce last week! I never made caramel before, so I was a bit afraid that I would let it burn, but making caramel sauce was a lot easier than I thought. The result was absolutely delicious. I could have eaten it with a spoon. It tasted exactly like the salted caramel in the chocolate that I love so much.

Of course, I didn’t just eat it with a spoon. I used the salted caramel to make salted caramel kruidnoten (kruidnoten are small spiced cookies, a Dutch tradition), but you can also pour it over your yoghurt, over ice cream or over a latte with whipped cream. Actually, you can eat it with everything that you want to turn into a treat.

What do you need

  • 200 ml lactose-free whip cream
  • 100 g granulated sugar
  • 3 tbsp water
  • Sea salt flakes (if you can’t find sea salt flakes, I think normal sea salt will work fine too)

How to prepare the salted caramel sauce

  1. Put the water and the sugar together in a pan. Stir together until the sugar has dissolved and put on the stove. Use a small brush to remove the sugar from the sides of the pan. If you don’t remove it, it will be really hard to wash off the pan afterwards.
  2. Bring the water with sugar to boil. Now, this is the hardest part: don’t stir! You always feel like stirring, but don’t do this yet. Keep a close eye on the pan though because caramel can burn quickly.
  3. Start stirring with a whisk when the sugar colours light brown.
  4. Continue to stir until the sugar gets thicker and gets a darker brown caramel colour.
  5. Carefully pour in the cream while you continue to stir. When you add the cream the caramel will start bubbling and smoking. Don’t worry, this happens because the sugar is very hot and the cream is colder. Just add the cream slowly and continue to stir.
  6. Sprinkle some sea salt flakes into the caramel sauce and turn off the heat.
  7. You will have a smooth and liquid sauce. Leave the sauce to cool entirely. Be careful because the caramel sauce will be very hot after boiling. When the sauce cools down it will get a bit thicker. It will remain a liquid sauce, though.

Enjoy!

Will you let me know if you make my salted caramel sauce? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Do you want to keep up with my newest recipes? Subscribe to my email newsletter and get my e-book “7 low FODMAP lunch recipes for on the go” for free!

Salted caramel sauce - karlijnskitchen.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gezouten karamelsaus - karlijnskitchen.com

Salted caramel sauce


  • Author: Karlijn
  • Total Time: 20 mins

Description

Salted caramel sauce! Delicious on top of desserts, with a special coffee or over cakes. Low FODMAP, gluten-free and lactose-free.


Ingredients

Scale
  • 200 ml lactose-free whip cream
  • 100 g granulated sugar
  • 3 tbsp water
  • Sea salt flakes (if you can’t find sea salt flakes, I think normal sea salt will work fine too)

Instructions

  1. Put the water and the sugar together in a pan. Stir together until the sugar has dissolved and put on the stove. Use a small brush to remove the sugar from the sides of the pan. If you don’t remove it, it will be really hard to wash off the pan afterwards.
  2. Bring the water with sugar to boil. Now, this is the hardest part: don’t stir! You always feel like stirring, but don’t do this yet. Keep a close eye on the pan though because caramel can burn quickly.
  3. Start stirring with a whisk when the sugar colours light brown.
  4. Continue to stir until the sugar gets thicker and gets a darker brown caramel colour.
  5. Carefully pour in the cream while you continue to stir. When you add the cream the caramel will start bubbling and smoking. Don’t worry, this happens because the sugar is very hot and the cream is colder. Just add the cream slowly and continue to stir.
  6. Sprinkle some sea salt flakes into the caramel sauce and turn off the heat.
  7. You will have a smooth and liquid sauce. Leave the sauce to cool entirely. Be careful because the caramel sauce will be very hot after boiling. When the sauce cools down it will get a bit thicker. It will remain a liquid sauce, though.
  • Prep Time: 20 mins

 

Gearchiveerd onder:
Getagged met:

2 Comments

  • Karly says:

    Sooooo it’s totally okay if I treat like like a drink, right? Because let’s be real, anything I eat with this is just going to be an excuse to eat the sauce! 😉 Seriously, this stuff looks insanely good!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating