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Salted Caramel Sauce

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  • Total Time: 10 mins


  • 125g butter
  • 125ml cream
  • 250g brown sugar
  • 1 tablespoon vanilla bean paste
  • Pinch pink salt flakes


  1. Place butter into a saucepan over low heat, stirring until melted.
  2. Add brown sugar, vanilla, cream and salt increase temperature to medium, continue to stir until sugar has dissolved.
  3. Allow to gently boil, stirring occasionally, then reduce heat and simmer for 2 minutes.
  4. Remove from heat, allow to cool and store in a steralised jar in the fridge.


This sauce is meant to last in the fridge for 2 weeks, if not all eaten sooner!!

  • Cook Time: 10 mins


  • Calories: 2252
  • Sugar: 244g
  • Sodium: 273mg
  • Fat: 140g
  • Saturated Fat: 89g
  • Unsaturated Fat: 43g
  • Trans Fat: 4g
  • Carbohydrates: 251g
  • Protein: 4g
  • Cholesterol: 409mg

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