White Chocolate and Salted Caramel Sauce

At this time of year there are usually plenty of foods being offered around. Often we don’t have time to do all of the cooking and need to buy things in that are ready made, which I am all for when its down to convenience! One way you can give a homemade touch to that shop brought pud is by making a homemade sauce to go with it.

In the run up to Christmas I will be sharing a few of my favourite sauces that are easy to whip up and can be done way in advance. This White Chocolate and Salted Caramel Sauce pairs well with so many different desserts. It can spruce up the most basic crumble, give a twist to the traditional sticky toffee pud or is fabulous simply drizzled over a creamy vanilla ice cream. 

This is also basically four different sauces in one. If you want a simple caramel sauce, leave out the white chocolate and salt. For an easy salted caramel sauce just leave out the white chocolate and for a white chocolate and caramel sauce leave out the salt. Basically leave out anything you don’t want and add in anything you do. Use this as a basis to create your own flavour variations.

This sauce can be stored in the fridge for around 3 weeks. It will obviously firm up a lot but when needed it is easy to warm up. Either place the whole jar in a hot water bath and allow to heat through, heat on the stove whilst stirring or warm in the microwave using short intervals.

🛒 Ingredients 🛒 

▪️250g caster sugar

▪️60ml water

▪️50g butter

▪️140ml double cream

▪️100g white chocolate

▪️1/2-1 tsp sea salt, best to do this to your taste preference.

👩‍🍳 Method 👩‍🍳

  1. In a heavy based pan bring the water and sugar to a boil. Make sure the pan is not dark as it will be hard to see the colour of the caramel.
  2. Once the water comes to a boil you do not want to stir it. You can swirl the pan every now and then and if you have a pastry brush get it wet and brush around inside of saucepan to prevent sugar crystals forming. There will be lots of steam at beginning as the water boils away, overtime the bubbles will get larger. As the mixture gets thicker, the bubbles will get slower. 
  3. After 4-5minutes it will be a light caramel colour, sometimes this will take longer but keep watching so that it doesn’t burn.
  4. Once you have achieved the light caramel colour take it off the heat and stir in your butter. Then stir in the cream.
  5. Once it has cooled for 5 minutes, stir through the white chocolate until melted.
  6. Finally stir through the sea salt.
  7. Serve and enjoy!
  8. This can be kept in the fridge for 3 weeks. You can either reheat .

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