Salted Caramel Sauce Recipe

Are you looking for a deliciously silky salted caramel sauce recipe?  If so, you’re in the right place!

This salted caramel sauce is really easy to make and is perfect for all sorts of recipes.  If you’re not into salted caramel, try leaving the salt out and follow all the steps to use this as a gorgeous caramel sauce recipe instead.  This is a really versatile sauce and can be used to jazz up an apple crumble, as a dipping sauce, in cupcakes or use in my salted caramel cheesecake recipe.

This recipe makes around 300ml or so.  Let’s get started…


Caramel Sauce

200g Caster Sugar
30ml Water
100ml Double cream (or heavy cream)
50g Salted Butter
1/2 Teaspoon of sea salt flakes


Put the sugar in a saucepan with a heavy base and cover with the water.

Heat on medium and bring to a boil for 7-8 minutes until it turns golden brown.

Remove from the heat and stir in the cream, butter and salt until the bubbling stops.

Pour into a jar and allow to cool.

If you want a thicker more fudge like consistency, put the mix back on a low heat and stir continuously for around 2 minutes.

Once cooled, try not to eat straight from the jar!  Add more salt to taste, or leave out the salt completely if you prefer


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