Salted Caramel

Salted Caramel


200g caster sugar

90g salted butter (softened and cubed)

120ml double cream (room temperature)

1 tsp sea salt



20cm Performance Classic Saucepan

Wooden Spoon

Silicone Spatula Spoon


  1. Heat the sugar in the Tala 20cm saucepan over medium heat, stirring constantly with a wooden spoon. The sugar will form clumps and eventually melt into a thick liquid.
  2. As soon as a liquid forms, being careful not to burn it, immediately stir in the butter until melted and combined. The caramel will bubble rapidly when the butter is added.
  3. After the butter has melted and combined with the caramelised sugar, stir constantly as you slowly pour in the double cream. Once added, allow to boil for 1 minute.
  4. Remove from heat and stir in the salt. Allow to cool down completely before using. The caramel will thicken as it cools.

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