Desserts
Salted Caramel Sauce
Ingredients
- 100g/1 stick Kerrygold Pure Irish Unsalted Butter
- 150g/ ¾ cup soft dark brown sugar
- 3 tbsp golden syrup
- 150ml/ ½ cup double cream
- 1 tsp vanilla extract
- Pinch of sea salt
Directions
To make the caramel sauce, place the butter, sugar, and golden syrup into a saucepan and bring to a gentle boil simmer until the sugar has dissolved. Add the cream, vanilla and salt and whisk together; simmer for 3 minutes until the sauce is thick and sticky. Use right away or transfer to a jar and refrigerate when cool to use as needed. The sauce will keep for up to 7 days refrigerated.
