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Salted Caramel Sauce

Salted Caramel. On. Everything.

By far my favourite flavour combination, whip this up in under 15 minutes - no sugar thermometer needed! Top it on everything from toast, crumpets, pancakes, ice cream, salted caramel brownies (or these cornflake crunch ones!) or of course - 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

240g soft light brown sugar

160g golden syrup

1 x 397g can condensed milk

2 tsp flaked sea salt (I love Maldon)*


  1. Heat the butter, brown sugar and golden syrup in a heavy bottomed saucepan over a low - medium heat, stirring often. Once it's melted, turn the heat gently up until it begins to simmer, stirring often, then reduce back to a low heat, being careful as this mixture is really hot

  2. Keeping the heat low, pour in the condensed milk, stirring constantly for about 5 minutes until the caramel thickens and darkens in colour. It's really easy to burn at this stage so keep stirring and don't be tempted to turn the heat higher. After 5 minutes, remove from the heat and add in the salt, stirring through

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

Nutritional Information

(per heaped tbsp)

86 calories

1g protein, 15g carbs, 2g fat

Good to know:

  • To make a regular caramel sauce, just add 1/2 tsp salt

  • The sauce thickens as it cools so if you're using it for pouring and it's too thick, gently warm it and thin it with 1 - 2 tbsp milk

  • Store in the fridge for up to 2 weeks

  • To serve, gently warm over over a low heat

  • Re-use pretty jars (once cleaned and sterilised) to make a great gift

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