French Food Friday...Salted caramel sauce

For those of you that love caramel sauce, here is a recipe that you will love and you can use it as a biscuit filing, sauce for ice cream, cheesecake etc. You can just about cover anything in it or just eat it as it is...yum!

Salted caramel sauce


  • 175g light soft brown sugar
  • 300ml double cream
  • 50g butter 
  • ½ tsp salt


Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled – gently reheat to serve.

bon vendredi à tous, Leeann x


  1. I read this with our ten year old daughter by my side, "can we make it now" she said, I totally surprised her by replying "sure, let's go!" So five minutes ago we made the sauce, just like that, so easy such great simple instructions, thank you! Just waiting for it to cool, smells delicious, excited children here now!!


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