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Salted Caramel Sauce in a bottle

Salted Caramel Sauce

This caramel sauce stays satiny smooth and can be eaten cold or reheated without separating
Cook Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine dessert, sauce
Servings 500 ml


  • 150 gram caster sugar fine sugar
  • 25 ml water
  • 80 gram butter, unsalted
  • 150 gram brown sugar
  • 80 ml golden syrup
  • 350 ml cream
  • 1/2 teaspoon salt flakes


  • Have all of the ingredients measured and ready before beginning. Caramel cooks quickly and there is no time to run off tho find missing ingredients
  • Put the sugar into a pot with 25 ml water and swirl the pot to combine.
  • Let the sugar caramelise till deep golden.
  • Take off the heat and add the butter swirling till it starts to dissolve, then add the brown sugar, cream and golden syrup and put back on a low heat whisking till everything is dissolved.
  • Bring back to a simmer and add 1/2 the salt flakes.
  • Pour into a thick sided container to cool a little.
  • Taste and add extra salt to taste.