Salted Caramel

As used in my Apple, Salted Caramel and Custard Poke Cake, below is the recipe for the sweet yet salty caramel sauce! 

  • 200g granulated sugar 
  • 85g salted butter
  • 120ml double cream
  • 1 teaspoon sea salt 


  1. In a saucepan over a medium heat, heat the granulated sugar, mixing ALL THE TIME to prevent it from burning. Eventually it will begin to dissolve and form a sticky but VERY HOT liquid so be careful not to burn yourself like I did.. 
  2. Once it's fully melted, add in the butter and continue to mix until its completely melted. Once melted, allow to boil for a minute before slowly adding the double cream. Be careful when you do this as it will splatter because of the difference in heat. 
  3. Once all of the cream has been poured in, allow to boil for a further minute and then remove from the heat and add the salt. 
  4. Continue to mix until everything is well combined and you have yourself a caramel. 
  5. Pour into a heat resistant container and store for up to a month! 
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