Spoil Dad this Father's Day with a sweet recipe that he can add to a dessert or two.


  • 1 cup sugar

  • 90g salted butter, cubed

  • ½ cup cream

  • 1 tsp McKenzie’s Himalayan Pink Rock Salt


  • 1.

    Heat the sugar in a medium saucepan over medium heat, stirring constantly with a spatula or wooden spoon.

  • 2.

    Sugar will form clumps and eventually melt into a thick, golden liquid as you continue to stir. Do not burn. As soon as all the sugar has melted into a golden/amber liquid, immediately add the butter. Be careful as the caramel will bubble rapidly.

  • 3.

    Stir the butter into the caramel until it is completely melted (around 2 - 3 minutes).

  • 4.

    Very slowly, drizzle the cream into the mixture, stirring constantly. Be careful as the mixture will bubble and splatter. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

  • 5.

    Remove from heat and stir in salt. Allow to cool down before using. Store caramel in an airtight container and refrigerate for up to 2 weeks.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 2240kj
  • Fat Total 161g
  • Saturated Fat 101g
  • Protein 6g
  • Carbohydrate 207g
  • Sugar 206g
  • Sodium 1228mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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