Easter Entertaining | Salted Caramel Sauce


Under the theory that ignorance is bliss, I generally think that most deliciously unhealthy treats are best enjoyed when they haven't been prepared by me... though this recipe has become the exception that proves the rule.  

Last Christmas my family was gifted the bottle of home made salted caramel sauce pictured here. It was so good warmed up and drizzled over a bowl of vanilla ice cream with fresh sliced peaches that I didn't bother making any other desserts for our family holiday celebrations, and no one even noticed. 

Salted caramel sauce isn't the sort of thing I want hanging around my fridge all the time (self restraint isn't my superpower) but for a special occasion it's simple & cheap to make, a bone fide crowd pleaser, and as I can personally attest, when packaged in a pretty glass bottle, makes a brilliant gift. If you've got plans to celebrate Easter with family and friends this weekend, I hope this recipe helps you out.


Salted Caramel Sauce Recipe


  • 200g white sugar
  • 125ml water
  • 100g butter, cubed
  • 100ml creme fraiche (or double cream)
  • 1 tsp flaked sea salt


1. Put the sugar in a wide, heavy-bottomed pan and pour over the water, trying to wet all the sugar in the process. Swirl the pan if you have any dry bits. Set over a medium heat and keep an eye on it as the sugar melts and begins to brown. Make sure you have the other ingredients, measured out, within reach.

2. Once it turns a deep, but not dark, amber colour (about seven minutes), take it off the heat and whisk in the butter until it is completely melted, then stir in the creme fraiche (or cream) and ½ tsp salt.

3. Once you have a smooth sauce, scoop a little up on a teaspoon, allow to cool, and taste for seasoning; add more salt if you like. Use immediately, or store in a sealed container in the fridge. You can reheat as necessary, adding a little milk if it is too thick.