Salted Caramel Sauce Three Ways

  • Total Time

  • Serves

  • Skill Level

  • Dietary Needs

2 Reviews

5 star rating





Not sure what to buy for your loved ones this Christmas? Why not create a homemade Salted Caramel Sauce to suit everyone. If your Nan loves a deep rich treacle flavour, then Molasses is the sugar for her, whereas if your Dad prefers a lighter sweeter caramel he will love caramel sauce made with Light Muscovado sugar. By interchanging the unrefined sugar that you use you can create the perfect gift and what's more is that it is super simple to create. Billington's unrefined brown sugars already include natural caramel and Molasses flavours so by using them to make your own homemade sauce you are already elevating your caramel flavour just by choosing a great high quality sugar. The possibilities are endless, drizzled on steamed puddings, ice cream, stirred into porridge or fillings for chocolates who wouldn't want a jar of this in their Christmas stocking.


  1. Place the butter, sugar of your choice, condensed milk, caramel and sea salt into a saucepan and heat until the butter has melted.

    • 100g Unsalted Butter
    • 100g Unrefined Sugar (Light Muscovado, Dark Muscovado or Molasses) (We Like Billington's)
    • 397ml Condensed Milk
    • 397ml Dulce De Leche
    • 1 tsp Sea Salt
  2. Pour the sauce into several small jars and allow to cool fully before leaving them to chill in the fridge. If gifting, label each jar and decorate with ribbons.

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  1. 5 star rating

    Not a review as I haven't made it yet, but I was wondering how long it keeps if made for gifts and canned properly?
    Thanks in advance
    Debbie x


    Hi Debbie,

    We would recommend storing in the fridge and using with 2 weeks of being made. It could be made in advance and frozen in which case it would last for a few months. Freeze in an airtight container (not a glass jar) and leave to thaw for a day or two before using.

    We hope that helps.

    Happy Baking

    The Baking Mad Team

  2. 5 star rating

    When I made your original recipe for this it was very well received, and I wish to make it again now. Can you please confirm that that original recipe used light brown muscovado sugar and not dark? Thanks in advance.


    Hi Chris,

    The original recipe used light muscovado sugar - we hope this helps.

    Happy Baking

    The Baking Mad Team

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