Salted Caramel Sauce

Salted caramel goes perfectly on ice cream, pancakes, waffles and cakes. It’s a great way to spice up dessert but can also be used on yogurt or with breakfast muesli.


  • 100gr sugar
  • 2 tbs water
  • 200ml cream
  • 1/4 tsp sea salt

Makes approximately 200-250ml


Combine the sugar and water in a saucepan. Make sure all the sugar is moist. If it is not, add an extra tablespoon of water. It will not affect the final result, it will just take a bit longer for all the water to evaporate. Heat until the sugar has become a lovely golden caramel colour. Be careful once it starts to colour, it can easily burn from that point on, especially on high heat. Pour the cream in. Don’t be careful with it but pour everything in at once. This will drop the temperature quickly and will avoid any spluttering of boiling hot caramel. Leave to simmer until the caramel has dissolved and the sauce has thickened some, about 2 minutes. It will thicken while cooling as well. Stir in the salt. Leave to cool.