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Under 30 min

Salted Caramel

by Ellie Holland


for 1 jar

  • 200 g sugar
  • 100 g (½ cup) butter
  • 120 mL (½ cup) double cream
  • ½ teaspoon sea salt


  1. In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber colour.
  2. Stir in the butter until melted.
  3. Stir in the double cream and allow to boil for 1 minute.
  4. Stir in the sea salt and then remove from the heat.
  5. Allow to cool before pouring in a clean, sterilized jar.
  6. Store in the fridge for up to 2 weeks.
  7. Enjoy!
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