This salted caramel sauce has been made over and over at my cooking school, especially of late.  There are a few rules to making a good caramel, but once you know them, this is easy to make.

In class, we discuss all the things that can go wrong. How to store it and its many uses.  I don’t know any adult that doesn’t swoon when they taste it.

Salted Caramel


Bec's Salted Caramel
Prep time
Cook time
Total time
soft, sweet caramel with a little hint of salt
Serves: around 1 litre
  • 250 g heavy cream
  • 350 g castor sugar (fine granulated sugar) touch of water
  • 10 g Good quality flaked salt (like Murray Valley Pink)
  • 350 g butter, cut into small cubes
  1. For me, I like to make this in a pan on the stove. I can achieve, just the right colour that way. Oh and the colour is flavour with caramel, but don't overdo it.
  2. Place cream into a small saucepan and turn on a medium heat, weigh out the sugar in another saucepan and set aside.
  3. Cook cream until it just begins to boil, then remove from heat.
  4. In the pan with the sugar, add a touch of water, just enough so all the sugar is wet. Too much water will take too long to boil off. Begin cooking the sugar, clean around the top of your pot with a wet pastry brush so there are no sugar crystals left behind.
  5. Once the sugar reaches a golden copper colour, remove from heat and pour in hot cream, using a whisk. Be careful it's hot, pour slowly.
  6. Add salt and butter, a few cubes at a time, while continuing to stir the caramel.
  7. Once all the butter has been incorporated, pour the caramel into a shallow container and let cool in the fridge.
  8. Or pop it in a sterilised jar while hot, pop a lid on turn upside down on a towel and leave to seal shut.
Chef Notes
From here there are loads of things you can do. We all seem to agree that maybe the best is just to eat it straight out of the jar.


Try it; I’m sure you will love it too.  Here are some ways I use it

Here’s another recipe that uses Salted Caramel


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