Baker Gatherer

Sweet Fusion

Sauces

Easy Caramel Sauce

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This caramel sauce it super easy to make and can be mastered by anyone at any skill level. You can drizzle this caramel sauce over ice cream, use it as a filling for cakes and pastries, or simply enjoy it straight from the spoon (I’ve been there, so no judgement here).

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Berry Coulis

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How delicious are fresh berries. If only we could capture these wild gems in a jar. Well guess what, you can and it’s actually super easy to make and will be far better than any store-bought berry sauces or coulis.

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Spiced Caramel

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If you want a caramel sauce but it doesn’t quite hit the spot, try this spiced caramel for your next occasion. This recipe is super easy and incredibly versatile for any sweet addition needing a warming spice.…

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Salted Caramel

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Nothing can beat the perfect sweet and salty combo, this is why Salted Caramel always takes main stage. This recipe is my favourite, creating a smooth and creamy caramel, perfect for any kind of deserts or baking. If salted caramel isn’t for you, simply leave out the salt and you’re still left with the most amazing caramel.

SALTED CARAMEL
 
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Prep time
Cook time
Total time
 
Serves: 300ml
Ingredients
  • 250ml Cream
  • 1 Teaspoon Vanilla Extract
  • 220g Caster Sugar
  • ½ - 1 Teaspoon Salt
  • 1 Teaspoon Corn Flour (optional)
Instructions
  1. In a small saucepan add your cream and vanilla and gently heat on a low temperature.
  2. In another saucepan add your caster sugar along with 6 tablespoons of water and bring to the boil, making sure that you don't stir it at all.
  3. Set timer for 5-8 minutes and upon the 5 minute mark watch it like a hawk.
  4. Your sugar syrup should be bubbling and starting to turn a warm amber colour, this is when you know it's ready.
  5. Remove from the heat and slowly pour in the warm cream. Whisk vigorously to remove any lumps and anything sticking to the sides.
  6. Lastly add the salt while the caramel is still warm allowing it to dissolve. If you're unsure how much salt to put in, taste as you go to develop your preferred balance.
  7. Note: The caramel may vary in thickness while it's warm and will thicken up as it cools or is placed in the fridge. If you've cooled caramel is still to running, simply return it to the heat, bringing it back to a light boil. Mix together 1 teaspoon of cornflour with 1 tablespoon of cream or water in a small bowl. Slowly whisk this into caramel and allow to simmer for another 2 minutes, this will thicken it up nicely.