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How to make direct caramel and salted caramel sauce

5 from 2 votes
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Course: Dessert
Cuisine: Low
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 250 g caramel sauce
Author: Lorena Salinas from Cravings Journal


For the salted caramel

  • 200 g sugar
  • 150 g whipping cream warm
  • 1/2 tsp salt
  • 20 g unsalted butter cold and cut into cubes (optional, adds shine)


For the salted caramel

  • Make a thin layer of sugar on a pan and put it on medium heat. As some spots start to melt cover them with a thin layer of sugar. Continue until you have used up all the sugar in the recipe.
  • Let it become a nice pale gold colour and don't use any utensil to mix at this point, only move around the sugar by tilting the pan. Voilá! You've made direct caramel.
  • Once golden, add the cream and salt and stir vigorously. Be really careful because it's really hot and it will bubble up.
  • Remove the pan from the heat, add the butter and stir. Let it cool down completely.
  • If it's too thick, you can adjust the texture by warming it up and adding a bit of boiling water.
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