10 minutes salted caramel sauce

I don’t know about you, but for me December is the time to try out all those recipes that seem way too decadent, complicated or scary for any other month. Caramel fits this description perfectly. I mean… sugar, butter and cream? Candy thermometer? That’s exactly the sort of recipe I would save… for later. And then December comes, and suddenly nothing seems impossible, even salted caramel sauce!

Incidentally this recipe is not only quick to make but unbelievably easy… no thermometers required! I made it twice already, though, admittedly, the first time I was distracted and burned the syrup slightly.

It’s not only insanely yummy, works great on everything you can think off (pancakes, coffee, ice cream…) but it’s also a perfect addition to other recipes. I had loads of fun experimenting with it.

Plus having a jar of caramel sauce really makes me feel like it’s this special time of the year again…

1 cup sugar
1/4 cup water
3/4 cup fresh cream
4 Tablespoons salted butter (plus a pinch of salt if you want the “salted” part to stand out more)
Vanilla/ hazelnut/ almond essence (optional)


In thick-bottomed pan combine sugar and water and dissolve it over low heat. Don’t stir the syrup (no idea why, but every caramel recipe says so), just swirl the pan if needed. Increase the heat and boil for about 5 minutes (until golden brown). Be careful not to burn the sugar syrup – it will make the sauce taste bitter.
Remove from the heat and add cream, butter and few drops of essence. Stir it carefully until well blended.