Salted Caramel Sauce

Salted Caramel. On. Everything.

By far my favourite flavour combination, whip this up in under 15 minutes and top it on everything from toast, crumpets, pancakes, ice cream, brownies or straight out the jar. I've found that most shop bought 'salted' caramel isn't salty enough for my taste, so I've been heavy handed with the salt here - use a really good quality flaked salt (I love Maldon) - not table salt! When there are so few ingredients in a recipe, quality really does make all the difference

Total time to make : 15 minutes

Servings : 1 large (about 550ml) jar


120g good quality unsalted butter

100g soft light brown sugar

80g caster sugar

80g golden syrup

180ml double cream

2 tsp flaked sea salt (I love Maldon)


  1. Heat the butter, brown and white sugar and golden syrup in a heavy bottomed saucepan over a low - medium heat for about 5 minutes, stirring often until everything has melted down into a liquid

  2. Turn the heat down to low and pour in the cream and add the salt (start with 1 tsp and adjust to taste - being careful not to burn yourself), stirring everything well

  3. Remove from the heat and carefully pour into a sterilised jar

Nutritional Information

(per heaped tbsp)

66 calories

0.1g protein, 6.5g carbs, 4.4g fat

Good to know:

  • store in the fridge for up to 2 weeks

  • to serve, gently warm over over a low heat

  • re-use nice jars to make a great gift


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