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5 from 1 vote

Salted Caramel Sauce

A staple of the baker's store cupboard - a sticky caramel sauce with added salty goodness!
Prep Time5 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Servings: 20
Calories: 110kcal


  • 300 g sugar
  • 300 ml double cream
  • 1 tsp vanilla extract
  • 1 tsp sea salt


  • Weigh the sugar into a large saucepan, and cover with just enough water to give it the consistency of wet sand.
    Be cautious with the water, or making the caramel will take a lot longer!
  • Place the saucepan over a medium-high heat, and use a wet pastry brush to wash any sugar crystals off the sides of the saucepan.
  • Periodically wash down the insides of the saucepan as the caramel cooks.
  • Add the vanilla extract to the cream, ready for later.
  • As the caramel starts to colour, begin to swirl the pan regularly; the caramel can easily burn.
  • When the caramel has reached a deep amber colour, remove the pan from the heat, and slowly whisk in the cream and vanilla.
    The formation of lumps is almost unavoidable at this point. 
  • Once the cream is all added and the spluttering has subsided, return the pan to a low heat, and gently melt the hard caramel back into the sauce.
  • Add the sea salt and stir to incorporate.
  • Place a dollop of the hot caramel onto a saucer, and after a couple of minutes give it a taste. Add extra salt to the caramel if desired, but be careful not to add too much!
  • Store in an airtight container in the fridge for up to 2 weeks.


Calories: 110kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 122mg | Potassium: 11mg | Sugar: 15g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 10mg