Salted caramel sauce

If you’ve never tried salted caramel, you’re missing out. The first time I heard about it I thought, that’s gross. Caramel is supposed to be sweet. But the saltiness in this recipe helps break through the sweetness and makes it even tastier. It’s really easy to make, but if you’re a mini baker, you’ll definitely need to get an adult to help you out.

1 ½  cups




Salted Caramel Sauce

  • 330g (1½ cups) granulated sugar

  • 2 tbsp glucose syrup (or corn syrup)

  • 250ml (1 cup) thick (double/heavy) cream, warmed

  • 50g (¼ cup) unsalted butter

  • 1 tsp sea salt flakes

  • 125 ml (cup) water


Salted Caramel Sauce

To make the caramel, place the sugar, glucose syrup and water in a large saucepan set over a medium–low heat. Bring to the boil and cook for 10–12 minutes until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point, otherwise you risk crystallising your syrup. When the caramel begins to colour, it will darken quickly so keep a close eye on it. Also keep in mind that it will continue cooking once it’s off the heat, so work quickly.


Remove the syrup from the heat once it reaches the correct colour. Slowly add the warmed cream. Use a wooden spoon to slowly mix the cream into the hot syrup. It will bubble and splatter. Be very careful. Next, add the butter and salt and whisk to combine. Allow to cool completely before using.


This sauce can be stored in an airtight container for up to 2 weeks in the fridge.


Before you measure your glucose syrup, spray your measuring spoon with some oil to make it easy for the syrup to slide off the spoon.


This recipe makes 1 ½  cups os sauce


  • Spatula or wooden spoon

  • Medium saucepan

  • Measuring cups

  • Storage containers



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