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Salted Caramel Sauce

Homemade salted caramel can intimidating, even for those with experience in the kitchen. I know it took me a long time before I could consistently whip up a good batch of salted caramel. There were a lot of burnt pans and grainy caramel sauces to show for it. But the good news is that with a few tips and tricks, you can master the art of making salted caramel at home. You'll be able to impress you're friends and family with your delicious homemade caramel for drizzling over ice cream or using as a filling in cakes. So go ahead, give it a try - it's easier than you think (and so much better than store-bought salted caramel)!


  1. Use a heavy bottomed saucepan: a heavy bottom saucepan will distribute heat evenly and prevent the caramel from burning.

  2. Don't stir the caramel: crystallisation is one of the biggest pitfalls when making caramel sauce. Stirring the caramel once you have bought it to a boil encourages crystallisation. Ideally don't touch the caramel once it begins to boil, but if you need to, swirl the pan gently to ensure even cooking.

  3. Watch for colour changes: as the caramel cooks, it will change colour from light amber to dark brown. Watch it closely and remove it from the heat as soon as it reaches the desired colour. The caramel will continue to cook even after you remove it from the heat. To avoid burning, it's important to cool it down quickly by adding the cream right away.

  4. Add salt: a teaspoon of salt will enhance the flavour of the caramel and balance out the sweetness.

  5. Be patient: caramel sauce requires your full attention. Don't rush the process, and don't walk away while the caramel is cooking.


300g caster sugar

1/2 cup water

1 cup cream, warmed

1 tsp rock salt


Place the sugar and water in a medium saucepan and stir gently until dissolved. Place the saucepan over a high heat and bring to a boil. Do not stir once boiling otherwise the sugar will crystallise. Do not leave the caramel unattended as it is very easy to burn it.

Continue boiling at a high heat until the caramel has turned a golden caramel colour, this can take as long as 10-15 minutes. Remove from heat. With a whisk, start adding the cream gradually. Be careful as it will spit and foam up. It can also form a lump, don't worry, just keep stirring. When all the cream has been added return to a low heat. Add the rock salt and continue stirring for a minute until the caramel is smooth. Set aside to cool.

Store in an airtight container and refrigerate for up to 1 month.

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