Tips for how to make salted caramel

This homemade salted caramel sauce recipe is easy to make using just four ingredients and doesn't require a thermometer. Just keep an eye on the consistency of your caramel as it melts and then bubbles.

If you cool it for too long after removing from the hob, the caramel will start to harden, but you can easily get it back to a sauce consistency by reheating gently in a pan.

If you want to make the texture of the caramel thinner, add a couple of tablespoons more double cream and stir.

How to store salted caramel: This recipe can be made up to three days in advance. Once caramel cools, pour it into a glass jar or container and refrigerate.



  • STEP 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.

For more tips on the technique in this recipe, check out our how to make salted caramel video guide.

Recipe from Good Food magazine, December 2012

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