How to make the perfect salted caramel sauce from The Guardian by Felicity Cloake

  • crème fraîche
  • butter
  • sugar
  • flaked sea salt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute double cream for crème fraîche.

  • Jane on February 16, 2015

    I made this to use with Nick Malgieri's Supernatural Brownies - I streak it on the top before baking. This really is a fantastic sauce. I used creme fraiche rather than double cream and I really like the tang it brings. I used the max suggested amount of salt as I like my salted caramel quite salty. I only needed half for the brownies so I have had to hide the pot way at the back of the fridge to stop myself from sneaking spoonfuls.

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