Salted Caramel

This recipe is so simple to make and is delicious warm over pancakes or ice-cream, or cold on cakes. There are so many uses!
It’s a favourite in our house and we have often given jars of it as gifts to friends and family.
1 cup Demerara sugar (can be substituted with golden / brown sugar)
1/3 cup butter, cut up into small cubes
1/2 cup heavy cream
Pinch of pink Himalayan rock salt (to taste)
Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt.
Remove from heat and wait 30 seconds.
Whisk in butter until melted and combined.
Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over.
Stir until all the sugar has melted.
Sprinkle in salt and stir to combine.
Transfer sauce to a jar and cool completely before refrigerating.
Note: I have adapted this recipe from one I found on

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