Homemade Salted Caramel

Salty-sweet and sticky, salted caramel is undoubtedly one of life’s greatest and guiltiest pleasures.

It’s as simple as it is indulgent, with inherently comforting caramel lifted by just a flavour-boosting sprinkle of fleur de sel – or any sea salt. You just need four ingredients (including the salt!) to make it at home.

Once you have a jar on hand in your pantry, you can generously drizzle it on just about anything you want, with magic wand-esque results! Cupcakes, brownies, pancakes and more – is there anything which isn’t made better by a touch of salted caramel? The recipe below is from  Foodhall Cookery Studio (FCS) and makes a star ingredient in their Dark Chocolate & Salted Caramel Tart too!


  • 150g caster sugar
  • 64 g unsalted butter
  • 90g cream
  • As per taste, sea salt


  • Place half the amount of the sugar in an even layer in a saucepan. On medium heat, start cooking the sugar. If required, briefly mix / swirl the sugar to help it along. Once melted, add the remaining sugar little by little, to ensure that it all melts before the sugar starts to caramelise.
  • Once the sugar starts caramelising, bring it to a dark amber colour, remove it from the heat, and stir in the butter. The sugar will bubble up, don’t be alarmed.
  • Once incorporated, add in the warmed cream and stir to combine. Sprinkle on sea salt to taste and stir.
  • If you find any clumps of sugar, return to a low heat and stir till dissolved.
  • Pass the caramel through a sieve if there are still lumps. Transfer into a bowl and allow to cool.

Now that you’ve made salted caramel, why don’t you have a go at this Dark Chocolate and Salted Caramel Tart too!

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