Today I’m making a recipe that works nicely over brownies, cheesecake and even a slice of toasted, rustic bread.

It’s the traditional ‘salted caramel’ that you will find so expensive in the supermarket, but you could make it, in minutes, in your own kitchen!


  • 250 gr granulated sugar
  • 170 gr margarine with butter (at room temperature, cut into cubes)
  • 240 ml of heavy cream (at room temperature)
  • 1 tablespoon of salt


  • Melt the sugar at moderate-high temperature in a non-stick pan.
  • Stir until all of the sugar melts.
  • Once the sugar turns 'orange', add the butter and beat it vigorously.
  • Continue to stir until all the butter is melted.
  • Remove the pan from the heat and slowly pour in the cream, while stirring vigorously.
  • The caramel will propably rise again, so be careful!
  • Beat until all the cream is incorporated and then add salt.
  • Let the salted caramel aside to cool down for 15 minutes.
Tip: You can preserve it in the fridge for up to 2 weeks!

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