Salted Caramel Sauce

- Advertisement -


  • 1 cup sugar
  • 1/4 cup water
  • 110g unsalted butter, chopped
  • 1 cup (250 ml) cream
  • 1 teaspoon sea salt flakes (I use Maldon)


Place the sugar and water in saucepan over a gentle heat and stir until the sugar is dissolved.  If concerned about crystals then add a little more water and brush down the sides of the pan with a wet pastry brush.
Once the sugar reaches the boil then stop stirring and allow to bubble until the colour changes from golden to amber.  Remove the pan from the heat, carefully add butter and whisk gently until incorporated before adding the cream and then the salt.
Serve warm or at room temperature.
Cover and store in the fridge for up to 2 weeks.

Leave a Reply

Your email address will not be published. Required fields are marked *

One thought on “Salted Caramel Sauce

  1. I have a concentrated salted caramel that I put into the buttercream topping for my sticky toffee cupcakes but this sounds like it might be nicer. Down to the shop to buy some cream.
    Would I use less salt if I am using table salt?