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Salted Caramel Sauce

Caramel au Beurre Salé

Salted caramel always makes me think of my trips to the Nantes area to see my friend Adeline and her family. She knows how much I love it and always makes sure there is a jar at hand when I am around. I am completely addicted to this incredibly sweet sauce with a hint of saltiness. It is sticky, moreish and makes me happy.

It is liquid when warmed up, thick and spreadable when you have just taken it out of the fridge. That makes it incredibly versatile. It is one of my favourite fillings for French pancakes. It is gorgeous on a warm apple tart. A couple of tablespoons of the warm mixture sprinkled with chopped dry roasted peanuts can turn vanilla ice cream into heaven in a bowl. You can stir it into plain yoghurt or spread it on toast. It is also a perfect ingredient for banoffee pie or to fill homemade chocolates.

I was really pleased with myself when I whipped up a dairy free version for Jumpy, who is allergic to milk protein. She loves her salted caramel sauce and so far, she has had it on ‘free from’ bread, on her ‘free from’ crêpes and on its own. In my defence, she is tiny and needs to put on weight. Please note that I reduced the amount of salt to half a teaspoon in her recipe.

The beauty of it is you can make it ahead as it keeps for ages. I have had my latest batch in the fridge for 6 weeks and the dairy free version for about 2 weeks.

Salted Caramel Sauce

Salted Caramel Sauce and a Dairy Free Alternative
Prep Time 2 minutes
Cook Time 15 minutes


  • 1 cup white sugar 200g
  • 1/8 th cup salted butter 30g
  • ¾ cup full fat double cream 200ml
  • ¾ teaspoon fleur de sel de Guérande or crushed Maldon sea salt flakes


  1. Start by washing both the jar and lid in hot, soapy water. Rinse them well. Preheat your oven to 100°C / 210°F / gas mark 1.
  2. Make sure your sugar is spread evenly in the bottom of a large heavy-based pan and place on a medium heat. It will take at least ten minutes for the sugar to start melting. Do not be tempted to stir the sugar as it would crystallise and you would have to start all over again.
  3. In the meantime, warm the cream in the microwave in 10 seconds blasts. Sterilise your jar and lid by placing them upside down on a baking tray in the oven for about 10-15 minutes or until dry.
  4. Once all the sugar has melted and it is starting to turn a dark golden brown colour, you can swirl it around in the pan, but refrain from stirring.
  5. You can now add your warm cream and whisk until incorporated, but be careful as it could splutter or overflow. I would advise wearing an oven glove to protect your hand just in case. Add the butter and salt and mix well.
  6. Let your caramel thicken on a medium heat for a further two minutes. Please note that it will thicken even more as it cools down.
  7. Use a clean cloth to remove your jar and lid from the oven and handle them carefully as they will be very hot. Pour the caramel sauce in the hot jar, seal and set aside to cool. Store it in the fridge.

Recipe Notes

For a dairy free version of this salted caramel sauce, use a cream alternative (‘Oatly Organic’ works really well) and dairy free spread (I used ‘Pure Soya’).

The caramel sauce will keep well in the fridge.

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  1. sarahhillwheeler @hill_wheeler
    16/04/2014 / 6:00 am

    Beautiful and mouthwatering as ever. You had me hooked with the reference to putting it on warm apple tart!

    • Mel
      18/04/2014 / 9:05 am

      Do try, Sarah! Apple tarts will never be the same again… Mel

  2. 16/04/2014 / 5:25 am

    Oh wow, we are so alike, salted caramel is one of my most favourite things and well done you on creating so many free from tasty substitutes for Jumpy, amazing lady-your photography is divine (endless talents)! Thanks so much for linking up to #tastytuesdays

    • Mel
      18/04/2014 / 8:58 am

      Thanks hun. When you get started with the ‘free from’ substitutes, it is not actually as difficult as the mammoth task it seemed to be when we found out about her allergies. I am glad she can eat salted caramel as well. Thanks about the photos! x Mel

      • 18/04/2014 / 2:38 pm

        That’s amazing and it’s true you adapt quickly, such a beautiful post x

        • Mel
          18/04/2014 / 8:47 pm

          Thanks hun. x

  3. mummytries
    16/04/2014 / 7:52 am

    I love salted caramel! Yours looks divine, as does all your food 🙂 I make mine with goats butter & cream, and unrefined dark muscavado sugar xx #TastyTuesdays

    • Mel
      18/04/2014 / 9:15 am

      Thanks hun. I could not use goat’s butter because of Jumpy’s milk protein allergy but that’s a great alternative, too! x Mel

  4. Alexandra Mercer (Broody Me)
    16/04/2014 / 8:01 am

    Sounds delicious, I can definitely imagine eating that with a nice warm apple tart x

    • Mel
      18/04/2014 / 8:56 am

      It really is incredible with warm apple tart. x Mel

  5. adeline
    16/04/2014 / 8:06 am

    du coup ça me fait penser que j’en ai pas acheté depuis un bail!!!! miam miam!!!!
    ps: t’as remarqué je mets plus les accents sur “ça”, biz

    • Mel
      18/04/2014 / 8:55 am

      Tu améliores ton orthographe dis donc! Viens chez moi, je t’en ferai… Tu me manques! Bisous Mel

  6. Sophie at Franglaise Cooking
    17/04/2014 / 2:55 pm

    Oh wow! This looks absolutely incredible, and sounds mouth-watering! I will definitely be making some of this. Pinning it now.

    • Mel
      18/04/2014 / 8:45 am

      Let me know when you do, Sophie! Mel

    • Mel
      18/04/2014 / 8:40 am

      It really is, Jaime! The kids are trying to convince me to make chocolates today and fill them with the caramel, yum! x Mel

  7. Julie
    18/04/2014 / 6:29 am

    Yummy looking salted caramel. A great recipe Mel, with nice and easy instructions.

    • Mel
      18/04/2014 / 8:42 am

      Thanks Julie, it is scrumptious. I might have a spoonful now! x Mel

  8. susankmann
    12/05/2016 / 3:09 pm

    This look truly amazing xx

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