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Sauces & Dressings

Salted Caramel Sauce

This is so easy - don't tell anyone. If you don’t want to include the rum, just leave it out. It still tastes amazing. You will need to have sterilised jars to keep the caramel in.

Makes 2 jam jars of sauce

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
Bob's  Kitchen Recipe Card

Ingredients to make 2 jam jars of sauce

  • 400g tin
    Ready-made condensed milk caramel
  • 100g
    Unsalted butter
  • ½ tsp
    Salt
  • 3 tbsp
    Rum (optional)

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    Less than 10 minutes

Method

  1. First sterilise the jam jars. Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven. Leave them there for at least half an hour while you make the salted caramel.
  2. Preheat the oven to 140°C/Fan 120°C/Gas 1.
  3. Heat the condensed milk caramel, butter and 8 tbsp of water in a pan and bring to a simmer. Stir until the caramel dissolves. Add the salt and the rum (if using), mix, then leave to cool slightly.
  4. Pour into a sterilised jar. This will keep in the fridge for 1 week … if you can make it last that long.