Salted Caramel Sauce

Essentials time! Caramel sauce is an essential, right? No, I jest (I don’t). By essentials, what I mean is that sometimes it’s nice just to go right back to basics and discover the elements to what often makes up part of a larger dish. I’ve used this caramel sauce of a huge about of bakes – whether used in a drizzle, a filling or sandwiched in-between two sponges.

Caramel can freak some people out. I think there’s a perception it’s difficult to get right and judge when it’s done, but this recipe is foolproof. It’s so simple, using just four ingredients and yields an amazing result. So fear not, and crack on…


Yields: 300ml

200g granulated sugar
130ml double cream
50g butter

In a dry pan, heat the sugar until it turns a dark amber colour and most looks to the point of it beginning to catch/burn. Remove from the heat and stir with a spatula to cool down slightly. Pour in the double cream and stir, placing it back on the heat. It’ll bubble up so be careful. Stir on a low heat until smooth and then add the butter, continuing to stir until the butter is fully melted and the caramel sauce has a nice, glossy sheen to it.

Remove from the heat and sprinkle in the salt before stirring one last time to fully combine. Pour into a jug to cool down and keep in an airtight container in the fridge for up to two weeks.

Perfect on ice cream, brownies and cake just to name a few.