Salted Caramel

Salted Caramel

165 ml double cream
1 large pinch (1 tsp) Salt de Fleur
90 g Demerara sugar
70 g castor sugar
120 g butter

1.  Place a heavy bottom pan over medium heat.  Pour the two sugars in.  When the sugar starts to melt, whisk it.  When all melted, STOP whisking.  If you need to move the sugar, swirl it around gently.
2.  Let the sugar get into deep amber caramel in colour.  Keep a close eye on the sugar, don't allow it to get too brown.
3.  Remove from heat.  Add butter, whisk it in.  Once melted, add cream SLOWLY (it will splutter).  Keep whisking.  Add in salt.
4.  Allow to cool in pan for 10 minutes.  Pour into jar and refrigerate.  When you need to use it, microwave 30 seconds.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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