Salted Caramel Sauce


Recipe adapted from Chez Les Meron


  • 2 cups sugar
  • 50ml water
  • 100g butter, cubed
  • 300ml cream, room temperature
  • ¼ tsp salt


  1. Place the sugar and water into a saucepan and stir over low heat until the sugar is dissolved, brushing down the sides with water to ensure no sugar sticks to the sides
  2. Increase the heat to medium and bring sugar to the boil. Do not stir. Boil without stirring until sugar syrup turns a deep amber colour (approx 175 degrees Celsius on a sugar thermometer).
  3. Remove from heat and add butter. Stir until melted and combined. Add cream and stir, taking care as the mixture will bubble and spit.
  4. Place pan back over low heat and add salt. Stir until the mixture comes together and coats the back of a spoon when dipped.
  5. Allow salted caramel to cool to lukewarm before pouring into sterilised jars.

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