Brown butter caramel sauce

Brown butter caramel sauce

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Cooking butter slightly past its melting point yields a rich, intensely nutty flavour that sings with the sweet-bitter notes of a good home-made caramel sauce. Add a sprinkle of salt to turn it into a salted caramel sauce.


  • 85 g butter
  • 200 g Selati pure white sugar
  • ½ cup cream
  • a sprinkle of sea salt (optional)

Cooking Instructions

1. Melt the butter in a small saucepan over a low to medium heat, swirling the pan frequently until it separates and brown bits start to form at the bottom. Once it’s golden brown and smells nutty, remove from the heat and allow to cool.

2. Place the sugar in a pan over a medium heat and melt. When dark and caramel-coloured, whisk in the cooled browned butter.

3. Remove the pan from the heat and slowly add the cream while whisking (it’ll splatter, but don’t panic!) until glossy.

4. Return to the heat and simmer over a low heat for a few minutes, then allow to cool and thicken. Add a sprinkle of sea salt if you like.

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Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellen Schwerdtfeger

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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