Salted caramel sauce

salted caramel sauce

Course Dessert
Cook Time 5 minutes
Resting Time 5 minutes


  • 175 g brown sugar
  • 300 ml double cream
  • 50 g butter
  • 1/2 tsp of salt Fleur de Sel ideally


  1. Weigh out all of your ingredients and throw them all in a saucepan. Better yet weigh it in the saucepan to save on the washing up!

  2. Cook on low, stirring until the sugar and butter has melted. This should only take a couple of minutes.

  3. Turn the heat up to medium-high and then leave it for a few minutes to bubble up, but not boil over. This should only take about 2-3 minutes and you’ll be left with a thick golden syrupy sauce. 

  4. When this has finished just turn it off the heat and leave it to cool for 5-10 minutes before you serve it.