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Nigella’s Salted Caramel Sauce

Nigella's Salted Caramel SauceSalted caramel sauce can be rustled up in a matter of moments but making caramel requires patience, dexterity and a sugar-thermometer.


75 grams best-quality unsalted butter
50 grams soft light brown sugar
50 grams caster sugar
50 grams golden syrup
125 ml double cream
1 teaspoon fleur de sel salt


Melt butter, sugars and syrup and butter in a small heavy based pan and let simmer for 3 minutes, swirling every now and again.

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 your jars

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