Salted Caramel

May 6, 2017

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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