Caramel sauce recipe

November 2, 2017


Greetings fellow foodies,


The craving has spoken. No, this is by no measure an episode of Survivor, although it is an apt adaption. Allow me to elaborate. A few days ago, I ran a quick poll on Instagram about whether you'd be interested in a particular sweet and savvy caramel sauce (Hell yeah!) or something healthy (Nah)... and well, hell yeah! here we are.


Truth be told, the poll was very spur of the moment, because once the tribe spoke... I had wondered what I had brought upon myself, if only due to the fact that I believed this recipe to be tough to master. Thank goodness I was wrong about that. Honestly it's easy and yields wonderful results... especially as the ideal compliment on cakes, cupcakes and my favourite Rice Krispie treats (see previous posts on this gem). 


The trick to the perfect caramel sauce is to remove it from the heat when you notice it turning into a yellowish/amber colour, because even after you've removed it from the heat, it will continue getting darker (burning) - and too dark a caramel tends to be quite bitter (we want to avoid this).


Give this recipe a go - it's certainly one way to impress your family and friends with your culinary skills. 


Au voir




Recipe: Caramel sauce with coarse salt




  • 2 cups of caster sugar

  • 1/2 cup water

  • 3/4 cup cream

  • 1/3 teaspoon course salt

  • 3 tablespoons butter

  • 1 vanilla bean pod (optional)



  • Add the water and sugar together on a medium heat, whisk until the sugar has dissolved. Once this happens, stop whisking at let the sugar boil.

  • Once the sugar begins to go yellow/amber, remove it from the heat, add the butter and cream and whisk thoroughly. The caramel will splatter and boil up so be careful. 

  • Then add the salt.

  • The caramel gets dark quickly so don't think it needs to stay on the heat any longer after it goes slightly yellow.





















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