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Malt Caramel Sauce

Decadently rich with a deep, malty sweetness and a hint of salted butter, this caramel sauce is perfect drizzled over desserts, stirred into coffee, or dolloped onto ice cream.

Makes :

1½ Cups (Approx 350 - 400ml)

Difficulty:

Medium

Preparation Time: 

15 mins

Ingredients

  • 200g caster sugar

  • 90g salted butter ( cubed)

  • 120ml thickened cream

  • 2 tbsp Saunders’ Malt Extract

  • 1 tsp sea salt flakes (or to taste)


Method

  1. Place sugar in a heavy saucepan over medium heat. Without stirring, let the sugar melt and turn a deep amber colour, swirling the pan occasionally.

  2. Add butter carefully (it will bubble). Whisk until fully melted and combined.

  3. Slowly pour in cream while whisking until smooth.

  4. Slowly increase the heat until the sauce just boils. (105°C if using a candy thermometer).

  5. Remove from heat and stir in Saunders’ Malt Extract and sea salt flakes.

  6. Allow to cool slightly, caramel will thicken as it cools. 

  7. Pour into a glass jar and store in the fridge for up to a month. 

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