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Salted Caramel

For Caramel

Sugar Mix

caster sugar 100 g
glucose syrup 100 g

Cream Mix

double cream 190 g
glucose syrup 40 g


butter 60 g
sea salt 1.5 tsp


  • Heat the cream and glucose

  • Heat the sugar and glucose until a deep golden brown color without stirring until melted

  • Whisk the cream mix into the sugar

  • Heat off and whisk in the butter followed by the sea salt for 3 minutes then cool


  • Heat cream: create a smooth and creamy caramel sauce without any grainy texture or crystallization


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Thread Stage: 106c ; Soft Ball Stage: 112c ; Firm Ball Stage: 118c ; Hard Ball Stage: 121c ; 
    Soft Crack Stage: 132c ; Hard Crack Stage: 149c ; Light Caramel Stage: 160c; Dark Caramel Stage: 171c
  • Caramel can be stored in a fridge for up to 2 week

credit to chefthombateman

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