Salted Caramel

I am probably years behind the trend of making salted caramel. But until this weekend I really had no reason to make it. I was also not sure how it would work with fructose and so I have really not bothered before. Now that I have, it will always be in my fridge. Salted caramel making needs patience – something I am short of. But as I had so many other things to make this weekend, I could leave the fructose and glucose on the stove to do it thing while I measured out the ingredients for the other recipes I was making. I love the salt aspect of the caramel as it cuts through anything that is overly sweet. This was left it in the pot overnight, out on the kitchen counter, as I did not know if it would harden or not. I was pleasantly surprised when I discovered that it had remained runny. Dave was seen lifting the spoon out of it a few times. He caught some of the dripping salted caramel off the spoon and taste tested it often during the evening. I used my salted caramel in an ice cream (recipe to follow) and it adds such a wonderful dimension. I put a small jar into the fridge and if it is still there when we get back from overseas I might try and make a cake with it.

Are you a salted caramel fan?

Honey Nougat, Strawberrylicious Cupcake, Salted Caramel Ice Cream
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Salted Caramel

Recipe Category: Sweets
Makes enough for: 1 batch salted caramel
All Rights Reserved: An original recipe from Lavender and Lime


  • 115 g fructose
  • 45 g liquid glucose
  • 100 g cream
  • 8 g salt flakes
  • 20 g butter


  • Place the fructose and glucose into a sauce pan and place on the stove over a medium heat
  • Leave to go golden brown without stirring it
  • Slowly whisk in the cream until completely incorporated
  • Remove from the heat and add the salt and the butter
  • Whisk until cool

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