Salted caramel sauce.

So many calories but so delicious

Download This Recipe as a PDF


5oz/150g unsalted butter

4oz/100g soft brown sugar

4oz/100g caster sugar

4oz/100g golden syrup

9fl oz/250ml double cream

½ tea spoon Maldon sea salt.


Melt the sugar, butter and golden syrup and simmer for 3 minutes.

Add the cream   and return to a simmer before adding the salt to taste.


My Tips:

Heating the sugar and syrup mixture to 125 Centigrade (260 Fahrenheit) should achieve the caramel flavour without burning.

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© 2024 - Penny Melville-Brown
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