Homemade Salted Caramel

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December 8, 2016

It’s sweet, sticky, buttery, salted sugary goodness - salted caramel is so easy to make and is the perfect store cupboard treat. Liquid gold, as some may call it. This is a great edible gift to give to someone very deserving. Salted caramel is a great addition to apple pie, ice cream, cheesecake, toast, pancakes or whatever you want! 

  • Prep: 10 mins
  • Cook: 10 mins


1 cup brown sugar

90 g Butter, cubed and at room temperature

120 ml Double thick cream

1 tsp Fine salt


1Heat the sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon.

2Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Be careful as the sugar is extremely hot!

3Once the sugar is completely melted, add the butter immediately. Be careful in this step because the caramel will bubble rapidly when the butter is added.

4Stir the butter into the caramel until it is completely melted - this will take about 2-3 minutes.

5Very slowly, drizzle in the 1/2 cup of double cream while stirring. Since the double cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added - be careful.

6Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

7Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

8Store in a steralized jar. Can be refrigerated. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you're traveling or gifting it.