Salted caramel sauce

Salted caramel sauce

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(5 ratings)

Prep: 2 mins Cook: 5 mins Plus cooling


Serves 8
Add a little salt to your caramel sauce before pouring liberally on sponge puddings, ice cream and any sweet treat you fancy

Nutrition and extra info

Nutrition: per serving

  • kcal316
  • fat25g
  • saturates16g
  • carbs23g
  • sugars23g
  • fibre0g
  • protein1g
  • salt0.4g
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  • 175g light soft brown sugar
  • 300ml double cream
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ tsp salt


  1. Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled – gently reheat to serve.

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Comments (3)

highwaycrossingfrog's picture

Stunning. I made this to go with chocolate fondants (recipe also from this site) and it was an unqualified hit. People actually made yummy noises while eating (it was generally agreed that the sauce was the best part) and even remarked that it was the best dessert they'd ever had. This is from my family, who are huge dessert fans, and would not be anything but completely honest about my cooking. It's also so quick and easy to make, although I did end up making 2 batches for 5 people with only a little left over :) Only the calorie count will stop this from being a regular part of my repertoire - for special occasions it's a total winner.

lexieaston's picture

AMAZING! I used this sauce and it was a huge hit! and it is so quick and easy to make, i really recommend it.

corvus's picture

I wanted a thick opaque, pale gold sauce and this recipe worked well for that. Mine came out considerably paler than the picture, so I don't know if it went as intended.

Questions (2)

lovelight's picture

I posted the question before reading the recipe........durrrrrrr. Please ignore my stupidity!!!

lovelight's picture

How long will this keep for in a sterilised jar? Does it need to be refrigerated?

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