Salted caramel sauce

This is based on a recipe that was stuck on the kitchen wall for a while, taken originally from the Waitrose magazine.  Since first making it, I made repetedly until  we basically all just had too much caramel and had to stop.

Most recently we had it with cardamon ice cream.  Awesome, but eventually too much of a good thing.

Salted caramel sauce


75g dark brown soft sugar

75g golden syrup

50g unsalted  butter

125g caster sugar

good pinch of salt


Melt the brown sugar, syrup, cream and butter in a small pan and set over a low heat.  Melt the butter and dissolve the brown sugar then bring to the boil.  REmove from the heat and keep warm.


Tip the caster suar into a meduium saucepan with just enough water to dissolve the sugar.  Set on a low to medium heat and without stirring swirl the pan to dissolve the sugar.  If any sugar crystals form brush with a wet pastry brush.

Once all the sugar has dissolved, bring the sugar to the boil and continue to cook steadily without boiling until it becomes a rich amber colour (less than 5 mins in my experience).  Take the pan off the heat and then carefully and slowly poor in the hot cream and sugar mixture to combine.  REturn the pan to a low heat and simmer for 30 seconds  Set aside to cool, or tip into a large sterilised and warm jar.  Will last in the fridge for up to a week.



We ate the final product with the cardamon ice cream.  Yum.20171018_211014

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