Salted Caramel Sauce



Recipe adapted from 2 Peas and their Pod 


  • 1 1/2 cups caster sugar
  • 125g unsalted butter, room temperature
  • 3/4 cup whipping/heavy cream
  • 1 tbsp coarse sea salt

How to Make:

  1. First melt sugar in a large heavy-absed pot/saucepan over medium heat.
  2. Make sure all your ingredients is ready and watch the caramel carefully in case it burns
  3. Begin whisking to ensure even cooking when the sugar begins to melt. It may cause clumping but the heat will melt the clumps.
  4. Swirl the pan instead of whisking once all the sugar has melted. Immediately add the butter once the sugar has turned a deep amber (350 F if using a thermometer). Be extremely careful. Once the colour starts turning amber it will burn very easily.
  5. Whisk until mixed over heat.
  6. Take off heat and add in the cream, mixing until the caramel is smooth.
  7. Allow the caramel to stand for 10 minutes, before transferring to a mason jar to  cool to room temperature.


Zoe & Mia

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