Salted caramel sauce

Salted caramel sauce

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(17 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 a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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4th Oct, 2017
20th Nov, 2016
Very delicious pouring sauce but not really caramel (flavour or colour), as the recipe doesn't include a step to caramelize the sugar. To caramelize sugar first: Pour sugar and 5-10cl of water in a saucepan, and heat on relatively high until sugar has dissolved and starts to bubble and turn brown. Keep bubbling until colour and smell is caramel. Remove from heat before it gets too brown or burns. Then add the (salted) butter and finally the slightly warmed cream. Stirring constantly to avoid caramel hardening too quickly.
Lcb 2
12th Nov, 2016
gorgeous, gorgeous, gorgeous, made it on a Monday and keep it in the fridge and used it poured over vanilla cheesecake that I also made from a recipe off good food,I still had some left on Saturday and it still tasted great ,so easy to make and the best thing I've tasted ever to die for :)
10th Jul, 2016
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.
10th Jan, 2016
AMAZING! I used this sauce and it was a huge hit! and it is so quick and easy to make, i really recommend it.
27th Sep, 2015
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.
25th Sep, 2017
Does anyone know how long this keeps?
goodfoodteam's picture
27th Sep, 2017
Thanks for your question. This recipe can be made up to 3 days in advance if stored in the fridge. Reheat it gently to serve.
1st Mar, 2017
Is it ok to freeze this sauce?
goodfoodteam's picture
4th Mar, 2017
Thanks for your question. For best results, we say use it fresh.
18th Nov, 2015
I posted the question before reading the recipe........durrrrrrr. Please ignore my stupidity!!!
18th Nov, 2015
How long will this keep for in a sterilised jar? Does it need to be refrigerated?
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