Prep time
Cook time
Total time
Serves: 300ml
  • 250ml Cream
  • 1 Teaspoon Vanilla Extract
  • 220g Caster Sugar
  • ½ - 1 Teaspoon Salt
  • 1 Teaspoon Corn Flour (optional)
  1. In a small saucepan add your cream and vanilla and gently heat on a low temperature.
  2. In another saucepan add your caster sugar along with 6 tablespoons of water and bring to the boil, making sure that you don't stir it at all.
  3. Set timer for 5-8 minutes and upon the 5 minute mark watch it like a hawk.
  4. Your sugar syrup should be bubbling and starting to turn a warm amber colour, this is when you know it's ready.
  5. Remove from the heat and slowly pour in the warm cream. Whisk vigorously to remove any lumps and anything sticking to the sides.
  6. Lastly add the salt while the caramel is still warm allowing it to dissolve. If you're unsure how much salt to put in, taste as you go to develop your preferred balance.
  7. Note: The caramel may vary in thickness while it's warm and will thicken up as it cools or is placed in the fridge. If you've cooled caramel is still to running, simply return it to the heat, bringing it back to a light boil. Mix together 1 teaspoon of cornflour with 1 tablespoon of cream or water in a small bowl. Slowly whisk this into caramel and allow to simmer for another 2 minutes, this will thicken it up nicely.
Recipe by Baker Gatherer at