Salted Caramel Sauce

I’m sitting here eating chocolate and feeling sorry for myself. You’d think the chocolate (a hosting gift from a sweet little guy and his dad who joined us for a braai over the weekend) would be enough to make me feel like a million bucks, but I am sick and feeling pretty awful. My throat is so sore I had to forgo a telephone call from my mom this evening, because it hurts too much to talk.

Fortunately, there is another bright spot (over and above the chocolate) that I am looking forward to tonight – ice cream and homemade salted caramel sauce. We had a few friends over for a braai and a few rounds of 30 seconds over the weekend (it was such a laugh) and I decided to go the whole hog and make dessert. Yes, said homemade salted caramel sauce!

It was amazing! And it was so easy to make. I was anticipating a complicated recipe, but after googling it a bit I figured out an easy recipe.

Salted Caramel Sauce

  • Servings: 2 Cups
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1 Cup sugar (I used brown)
100g Salted butter
200ml Cream


  1. Melt the sugar in a heavy bottom pot over medium heat.
  2. Once melted, remove from heat and add the butter bit by bit. Stir briskly with a whisk (it will splatter so be careful)
  3. Return to a low heat and slowly add the cream, stir briskly and watch out for splattering.
  4. Once all the cream is added and blended through, remove from the heat completely.
  5. Add salt to taste (roughly a level t-spoon).
  6. Leave to cool completely.

Serving suggestions
I served it with vanilla ice cream and crushed peanut brittle and used the leftovers to make salted caramel milkshakes the day after.

Chef’s notes
Most online recipes called for Maldon salt (whatever that is), but I used ground pink Himalayan salt and it worked just fine.


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