My Ultimate Salted Caramel
Serves: 32
  • 200 g granulated white sugar
  • 60 ml water
  • 125 ml whipping cream (between 35% - 40% fat)
  • 50 g unsalted butter
  • ½ tsp sea salt flakes OR ⅓ tsp fine sea salt
  1. Place sugar and water in a heavy based saucepan on medium heat.
  2. While the sugar is dissolving, place butter, cream and salt in a separate small saucepan on another burner over medium high heat. As soon as it starts to boil, turn the heat right down to its lowest setting just to keep it warm.
  3. Swirl the sugar and water mixture occasionally until the sugar is completely dissolved. Proceed to turn the heat up to medium high to bring sugar syrup to a steady boil. After a minute or so, turn the heat up to high (Out of my 6 heat settings, I put my stove on number 5).
  4. Watch the sugar like a hawk! Spots of colour will start to appear after anything from 7-10 minutes. Gently swirl the pan every now and then so the sugar doesn’t only caramelize in one spot.
  5. Keep cooking until traces of light smoke releases from the mixture and the sugar is a dark amber colour.
  6. Remove sugar from the heat and immediately pour in the warm cream mixture in four phases, continually whisking with a balloon whisk until fully combined. Return the caramel to medium heat and cook for another 2 minutes. *If you want to use it as a more pour-able sauce, don't return the pot to the stove for those 2 extra minutes.
You have to dissolve the sugar COMPLETELY before you start caramelizing it! If your caramel crystallizes it's because the didn't dissolve the sugar completely.
Recipe by Philosophy Of Yum Blog at