Recipe: Salted Caramel Sauce


Yes it's a buzz word... but also... who doesn't love it?


  • 250 g caster sugar
  • 50 ml water
  • 250 ml double cream
  • 50 g butter
  • 1 tsp sea salt
Heat the sugar and water

Step 1

Heat The Sugar And Water

Make a caramel by heating the sugar and water in a saucepan, swilling occasionally (but avoiding stirring), until it turns a rich amber colour and you can start to smell it.

Pour in the cream

Step 2

Pour In The Cream

Pour the cream into the pan (careful it will bubble furiously) and then swill the pan until the whole sauce is smooth and glossy. Add in the butter and salt... then cool to serve warm or cold.



hi how much does this make roughly


Hi Blueinclus! Water is not mandatory, but if you do it with just sugar, you might want to be more careful when you put the cream (because of the drops of boiling sugar spitting out of the pan)! About the swill VS stir, I've heard that the lesser you touch the sugar with a spoon the better, as the cooking of the sugar varies (the sugar that's on the sides of the pan caramelizes faster than that's on the centre for example) so just a gentle swill is enough to make the caramel more homogeneous. Also, the cream can be replaced by milk (the fatter the better) ; I often do it with full-fat milk myself, but maybe your standard cream can have a good result. If you try, please, let us know! :)


A bit stumped about the use of water. Is this because requires using double cream? No such thing here in Norway. Our standard cream for whipping and such holds 38 g fat out of 100 g. Furthermore, intrigued about the swill vs stir - how come swill?


Yes it's a buzz word... but also... who doesn't love it?

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