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10Prep Time

Salted Caramel Sauce Three Ways

Quick and easy

7 Reviews

How to make salted caramel

Not all caramels are equal, the flavour comes from your sugar. We've got 3 versions each tasting different levels of gorgeousness thanks to Billington's unrefined muscovado sugars. Love a deep rich treacle flavour? then molasses is the sugar. Prefer a lighter sweeter caramel? Use light muscovado sugar. Like a deep, richer flavour? Dark muscovado is for you. The possibilities are endless, drizzle this onto steamed puddings, ice cream, or stir into porridge or fill chocolates with them. Who wouldn't want a jar of this in their Christmas stocking?

10Prep Time


  1. Step 1:

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

  2. Step 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.


    • 100g Unsalted butter (softened)
    • 100g Billington's unrefined sugar (light muscovado, dark muscovado or molasses)
    • 397ml Condensed milk
    • 397ml Dulce de leche
    • 1 tsp Sea salt

Nutritional Information

per 23g
  • 88cal Energy
  • 3.4g Fat
  • 2.1g of which Saturates
  • 13g Carbohydrates
  • 13g of which Sugars
  • 0.7g Protein
  • 0.18g Salt

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