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Salted caramel sauce

Salted caramel sauce, photographed for Pinch of Mint

By Tom · Updated

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  • Easy

Today's recipe sums up the true definition of indulgence. Sea salted caramel sauce recipe. Salted caramel sauce is perfect for drizzling on cakes, cookies and ice cream.

How to make it

The 3 photographs published with this recipe, in the order they appeared.

  1. Salted caramel sauce, photographed for Pinch of Mint
    Photo 1
  2. Salted caramel sauce, photographed for Pinch of Mint
    Photo 2
  3. Salted caramel sauce, photographed for Pinch of Mint
    Photo 3

The recipe

Salted caramel sauce

Today's recipe sums up the true definition of indulgence.

  • Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    In a heavy saucepan, mix sugar and water (60 ml) over a low heat until sugar dissolves.

  2. Step 2

    Increase the heat and bring to the boil. Do not stir, stirring will cause the mix to crystallise.

  3. Step 3

    Boil until the syrup is a deep amber colour, then remove from heat.

  4. Step 4

    Heat the cream (180 ml). Carefully whisk in the cream, the mixture will bubble.

  5. Step 5

    Stir in butter (50 g), sea salt (1 tsp) and vanilla extract (½ tsp).

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More vegetarian sauces and basics

Questions people ask

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.