Salted Caramel Sauce

Everyone loves a caramel sauce - but adding a hit of sea salt lifts it beyond recognition! Absolutly delicious poured over practically any ice cream, but here we've gone for our multi award-winning Salted Caramel Ice Cream scooped on toasted waffles and finished with chopped banana - it's pure decadence.

Marshfield Farm Top Tip

Like many baking techniques, it'll be make or break for this sauce if you don't follow the instructions down to the letter. For our sauce, it's all about the swirl (not the stir!) By moving the liquid continously around the pan you'll ensure the sticky sauce doesn't, well, stick!

Step 1

Using a heavy based saucepan, pour the white sugar, soft brown sugar and water into the pan and set over a medium heat.

Step 2

Swirl the pan (rather than stir) to make sure all the sugar is combinded in the liquid otherwise it might catch.

Step 3

Swirl the pan every now and again until the sugar dissolves and the mixture turns golden brown colour – this will take a few minutes. Be careful not to let the mixture overboil.

Step 4

Remove from the heat and whisk in the butter until it has completely melted. Then, stir in the cream and the salt. You can add a little more salt if desired (careful when tasting, it will be hot!)

Last step!

Serve immediately or store in a
sterilised jam jar in the fridge and reheat when desired. Enjoy!

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Now why not try...

Our homemade chocolate fudge brownies! This deliciously gooey traybake will perfectly complement the sweetness of your new salted caramel sauce.