Best Salted Caramel Butter Sauce Recipes

MALTED PEANUT BUTTER BROWNIE WITH SALTED CARAMEL SAUCE

Steps:

• Heat the oven to 190C/170C fan/gas 5 and line a 20cm square cake tin with baking parchment. Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water, or do this in short bursts in the microwave.
• Beat the eggs and sugar together in a large bowl using an electric whisk for 3 mins until light and fluffy. Sift over the cocoa, then add the flour and malted milk powder. Fold everything together quickly, then scoop half of the mixture into the tin. Dot over spoonfuls of the peanut butter, then scoop the rest of the brownie mixture over the top and gently ripple the two together using a cutlery knife or skewer. Bake for 30 mins until the brownies are set and slightly cracked on top. Leave to cool completely in the tin.
• If you're making the sauce, tip the sugar and cream into a small pan and bring to the boil, then reduce the heat to low and simmer, stirring until you have a thick toffee sauce. Season with a pinch of sea salt. Cut the brownies into squares and serve with ice cream and the warm sauce, if you like. Will keep in an airtight container for up to three days.

BREAD & BUTTER PUDDING WITH SALTED CARAMEL WHISKEY BUTTER SAUCE RECIPE - (4.5/5)

Steps:

• In a medium mixing bowl, combine the raisins and whiskey; let soak for 1 hour. Butter a 2-quart rectangular baking dish; set aside. In a large bowl whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla. Generously spread one side of each slice of bread with the 3/4 cup butter. Cut the slices in half diagonally and arrange the bread in the bottom of the prepared baking dish, overlapping the slices. Drain the raisins, reserving the whiskey. Sprinkle raisins over the bread, tucking some between the bread slices. Pour the custard over the bread; cover and let it soak in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Place the baking dish in a large roasting pan. Add enough hot water to come halfway up the sides of the dish. Bake for 45 minutes or until the pudding is set and the top is golden (there will be a layer of melted butter over the pudding). Carefully remove the baking dish from the water bath and let cool slightly on a wire rack (the butter will soak back into the bread as it cools). Meanwhile, for sauce, melt the butter in a 2-quart saucepan over medium heat. Whisk in the sugar, salt, cream, and 3 tablespoons of the reserved whiskey. Bring to boiling; reduce the heat, and simmer, uncovered, for 10 to 15 minutes or until the sauce thickens slightly, stirring frequently. Serve pudding warm with the sauce spooned over the top. CHOCOLATE BREAD PUDDING Omit raisins, whiskey, and steps 1 and 4. Use 4 ounces semisweet and/or milk chocolate, chopped (1 cup) in place of raisins. Serve with Ganache: In a medium saucepan bring 1 cup whipping cream just to boiling over medium heat. Remove from heat. Add 12 ounces semisweet chocolate, chopped (do not stir). Let stand 5 minutes. Stir until smooth. Cool for 15 minutes.

SALTED CARAMEL BUTTER SAUCE

Steps:

• Place the sugar in a heavy saucepan over medium-low heat.
• Cook the sugar until it melts and begins to turn a caramel colour.
• Give the caramel a stir to blend in any uncooked sugar.
• Once all the sugar has turned to liquid caramel, remove the pan from the heat and dip the base of the pan into cold water VERY BRIEFLY to stop the caramel from cooking further.
• Carefully stir in the cream (the mixture may splatter and foam), add the butter, and place the pan over low heat, stirring until all the caramel is dissolved.
• Let cool slightly before servinng.
• Enjoy!

SALTED BUTTER CARAMEL SAUCE

Steps:

• Melt the butter in a large, deep heavy-duty saucepan or Dutch oven. Stir in the sugar and cook, stirring frequently, until the sugar is a deep golden brown and starts to smoke.
• Remove from the heat and immediately whisk in half of the cream until smooth (wear an oven mitt, since the mixture will steam and splatter and may bubble up furiously). Stir in the rest of the cream, then the vanilla and salt. If there are any lumps of caramel, whisk the sauce gently over low heat until they're dissolved. Serve warm.
• Storage
• This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.