Our famous salted caramel recipe!!

The salted caramel our customers have been coming back for for 15+ years.

Thick, gooey, buttery, salty-sweet and dangerously good.

This is the caramel we actually use at Stiletto Studio — thick enough at room temperature to use as a decadent cake filling, but warm it up and it becomes the perfect caramel drip for cakes and cupcakes.

And the best part? No sugar thermometer required.

The Recipe Edit: Salted Caramel doesn't just give you the ingredients. I'm showing you exactly how we make it in our studio, with step-by-step photos so you can see what your caramel should look like along the way.

Inside you'll get:

• Our Stiletto Studio salted caramel recipe
• Step-by-step photographic method
• The visual cues to look for as your sugar melts
• How to use it as both a cake filling AND caramel drip
• How to adjust the salt to your taste
• Storage guidance
• Ideas for using it in buttercream and cupcakes
• What to do if you've taken your caramel a little too far
• All the little tips we've picked up from making it professionally for years

Make it once and there's a very real chance you'll start finding excuses to put caramel in everything. 😂

The recipe we've used for 15+ years — finally written down for you.

Instant digital download • $12 NZD