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Salted Caramel Sauce

by . Featured in Nigella Quick Collection
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Introduction

Real salted caramel requires patience, dexterity and a sugar-thermometer, none of which come naturally to me, but a salted caramel sauce can be rustled up in a matter of moments. True, in those moments you wouldn’t want to walk away from the stove, but the saucepan provides captivating enough watching to make that agreeable.

I have given a range of quantities for the salt, but I tell you now that I go for the full whack. It might be wise to start off with half a teaspoon and add more to the finished sauce as needed, bearing in mind that the colder this is served the more the flavours will be muted and therefore need bolstering….

Final note: I use unsalted butter as was told when young that salt is added to inferior butter to mask any rancidity or unpleasant flavours and also because I prefer to be in control of salinity myself.

Real salted caramel requires patience, dexterity and a sugar-thermometer, none of which come naturally to me, but a salted caramel sauce can be rustled up in a matter of moments. True, in those moments you wouldn’t want to walk away from the stove, but the saucepan provides captivating enough watching to make that agreeable.

I have given a range of quantities for the salt, but I tell you now that I go for the full whack. It might be wise to start off with half a teaspoon and add more to the finished sauce as needed, bearing in mind that the colder this is served the more the flavours will be muted and therefore need bolstering….

Final note: I use unsalted butter as was told when young that salt is added to inferior butter to mask any rancidity or unpleasant flavours and also because I prefer to be in control of salinity myself.

Salted Caramel Sauce

Ingredients

Serves: 6

Metric Cups
  • 75 grams best-quality unsalted butter
  • 50 grams soft light brown sugar
  • 50 grams caster sugar
  • 50 grams golden syrup
  • 125 millilitres double cream
  • 1 teaspoon fleur de sel
  • 5 tablespoons best-quality unsalted butter
  • ¼ cup soft light brown sugar
  • ¼ cup superfine sugar
  • 3 tablespoons golden syrup or light corn syrup
  • ½ cup heavy cream
  • 1 teaspoon fleur de sel

Method

  1. Melt butter, sugars and syrup in a small heavy based pan and let simmer for 3 minutes, swirling every now and again.
  2. Add cream and half a teaspoon of fleur de sel salt (not table salt!) and swirl again, give a stir with a wooden spoon and taste – go cautiously so that you don’t burn your tongue – to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving.
  3. Now you’ve got your sauce, you’re ready to take your next steps: eating it. My suggestions are as follows: In the first instance, and for ease, just dribble it over vanilla ice cream. But next up, please consider adding a warm brownie (regular, not the bacon ones) to this pairing. Or drizzle over chocolate melting-bellied fondant puddings or chocolate cake. Or pour over clotted cream and Christmas pudding. But it is not just this realm that welcomes the sauce: it makes a divine and rakishly chic accompaniment to apple crumble, apple cake or simple baked apple.
  1. Melt butter, sugars and syrup in a small heavy based pan and let simmer for 3 minutes, swirling every now and again.
  2. Add cream and half a teaspoon of fleur de sel salt (not table salt!) and swirl again, give a stir with a wooden spoon and taste – go cautiously so that you don’t burn your tongue – to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving.
  3. Now you’ve got your sauce, you’re ready to take your next steps: eating it. My suggestions are as follows: In the first instance, and for ease, just dribble it over vanilla ice cream. But next up, please consider adding a warm brownie (regular, not the bacon ones) to this pairing. Or drizzle over chocolate melting-bellied fondant puddings or chocolate cake. Or pour over clotted cream and Christmas pudding. But it is not just this realm that welcomes the sauce: it makes a divine and rakishly chic accompaniment to apple crumble, apple cake or simple baked apple.

Tell us what you think

What 10 Others have said

  • A local chef asked me to make some salted caramel fudge so I found this recipe WOW it is fantastic... I have found on the internet you can get smoked flaked sea salt wonder if its worth trying ??

    Posted by daichip on 1st February 2016
  • If you do not Fleur de Sel to hand can you substitute with any sea salt?

    Posted by debbie72 on 27th February 2013
  • I use this sauce in Brownies, on icecream or on a spoon!

    Posted by Wild Cat 2015 on 15th April 2015
  • Made this as a truffle filling we served at my cousin's bridal shower and everyone absolutely loved it. Cousin was asking for more and I had some leftover filling in my fridge, so I gave it to her and she was just eating the sauce on its own and she was in a state of ecstasy. Since then, I have made this a few times and every single time, it tastes awesome. I find it slightly sweet, so I just lessen the amount of white sugar and put more brown. All in all, I absolutely love this recipe. Will definitely continue making this for many many years to come.

    Posted by AliefNurudin on 1st May 2013
  • Oh yes! I have made a similar sauce to this for years with vanilla added. Tried this as I love salted caramel ice cream. Even better than I could have hoped and extremely versatile. Over butter pan fried apple slices it is heavenly.

    Posted by Marj Jeffs on 23rd March 2013
  • Heaven on a stick!!!! So simple but so divine. Another fabulous Nigella recipe.

    Posted by homerphillip on 24th December 2012
  • WOW someone please stop me licking the spoon this is soooo good it is still cooling at the moment i might have to go for a walk as i want to keep dipping into it ;-) if you haven't tried it you simply must so easy to do x

    Posted by suzie44 on 20th August 2012
  • I have now made this sauce twice and it is absolutely delicious. We have had it over vanilla ice cream and also spiced apple crumble. Be warned - it is highly addictive! Not sure if my jeans will actually do up tomorrow! Thanks Nigella, for such a great recipe. xx

    Posted by vtemple on 6th May 2012
  • Absolut addiction! My family won't eat ice cream without it. Works great with vanilla and nougat but not with chocolate. We had to try, of course. In DK, we usually make small chocolates for Christmas, and this year I filled some dark (70%) chocolate heart shapes with this sauce and they were a smashing hit. Thank you Nigella

    Posted by Dani512 on 12th January 2012
  • Made this salted caramel sauce last night and absolutely loved it. Was so simple to make and we just had it over vanilla ice-cream. I'll definitely try the other salted caramel recipes.

    Posted by sweetcatz on 1st January 2012
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