Salted Caramel Sauce
Glossy amber caramel with a proper pinch of sea salt, ready in 20 minutes. Pour it over ice cream, brownies or pancakes.
- Time20 min
- LevelMedium
- Costabout £0.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the sugar and water in a medium heavy-based saucepan over a medium heat. Stir just until the sugar has dissolved, then stop stirring.
- 2
Turn the heat up and let it bubble for 6 to 8 minutes without stirring. Swirl the pan now and then until the syrup turns a deep amber and smells toasty. Do not let it smoke.
8 min - 3
Take the pan off the heat. Stand back and pour in the cream slowly, as it will spit and steam. Whisk until smooth.
- 4
Whisk in the butter, salt and vanilla. If any hard lumps of caramel remain, put the pan back on a low heat for 1 minute and whisk until they melt.
- 5
Leave to cool for 10 minutes, then pour into a clean jar. It thickens as it cools. Keep in the fridge for up to 2 weeks and warm gently before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
