Wednesday, 28 March 2018


There are many ways that you can make salted caramel, most involve some sort of russian roulette with your sugar, stir it continually, don't stir it at all, stir it occasionally; mostly resulting in burnt sugar stuck to your pan. This is my go to recipe, it works every.single.time. Stirring the sauce continually helps to avoid any burnt bits of sugar forming and if you do get any lumps when the cream is added you can gently heat again to melt them. Simple and so so tasty!

I like to make a big batch, decant into sterilised jars and keep in the fridge so I've always got some to hand. When I sell my salted caramel sauce at markets people always ask, 'what can I use it for?' The answer...anything and everything! Add to your favourite brownie mixture, stir into buttercream, drizzle on to cakes, eat with a big ole spoon, add some salty goodness to ice cream and of course there is always millionaires shortbread to be made. (You'll need around four times the amount below!)

makes 8oz/175ml 

50g caster sugar
50g golden syrup
100g double cream


  1. Pour the golden syrup into a small saucepan. Sprinkle the caster sugar on top of the syrup. 
  2. Place the pan onto a medium heat and stir constantly until the sugar has dissolved and the caramel is bubbling and a rich amber colour.
  3. Remove from the heat and pour the double cream straight in; be careful as it will bubble and may splutter. Add 1 tsp of sea salt flakes and stir together. If, at this point, any burnt bits of caramel form gently heat the sauce, stirring, until the burnt bits have melted. 
  4. Pour into a sterilised jar and leave to set. 
  5. Once set the caramel sauce will keep for 6-8 weeks in the fridge. 

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