Salted Caramel


  • 75g castor sugar
  • 35g unsalted butter, diced
  • 150ml cream
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon flaky sea salt


Selaks Sparkling Berries and Cream Rose


Place sugar into small heavy-based saucepan set over a low heat. As it cooks brush down sides of saucepan with a pastry brush dipped in cold water. Do not stir the sugar at any stage. Cook for 3-4 minutes or until sugar dissolves. Increase heat and bring to the boil. Cook without stirring until syrup begins to brown. As it cooks move saucepan from side to side to move sugar around so it colours evenly.

Once a light caramel has formed, reduce heat to medium, add butter and half of the cream. Be very careful, as the mixture will bubble up. Stir continuously to encourage caramel lumps to dissolve and to prevent burning. Once incorporated add remaining cream.

Reduce heat to a simmer and steadily simmer until reduced by 25% or mixture measures 165ml. Caramel will be thick. Remove from heat. Add vanilla and salt and stir to combine.

Set aside and cool to lukewarm and then proceed. Alternatively refrigerate until required but bring back to room temperature before using.