Salted Caramel

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  • 120g unsalted butter
  • 120ml cream
  • 40ml water
  • 60ml light corn syrup or glucose
  • 200g caster sugar
  • ½ tsp course or flaked sea salt
  • Line a 23x12cm baking tin

Melt the butter and cream and set aside. In a small saucepan combine the water, sugar and corn syrup and gently dissolve. Cook until a deep golden colour then carefully pour in ½ to the butter cream mix. Add the remaining butter mix. Cook to 115°C then pour into the prepared baking pan. Allow to cool slightly then sprinkle with sea salt flakes. Allow to set until cold.