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Salted Caramel Sauce Three Ways

Published: Updated:
Quick and easy

7 Reviews

Prep Time
Serves 40
Serves 40

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?

5 ingredients2 steps


    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.

      Ingredients for this step

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


      • 100gUnsalted butter (softened) 
      • 100gBillington's unrefined sugar (light muscovado, dark muscovado or molasses) 
      • 397mlCondensed milk 
      • 397mlDulce de leche 
      • 1 tspSea salt 

    Nutritional information per 23g serving

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

    7 Baker Ratings


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    Yummy!! Light Musc is my favourite sugar to use in this. I often make this to go in and on the indulgent chocolate cake.

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