Salted Caramel Sauce

Salted Caramel Sauce

Salted Caramel
I’ve written this post 4 times now. Four times… This is not the second post on salted caramel but after the first two times of it magically deleting I decided to delete the previous salted caramel post to start fresh. This is the second time writing this on the new post. Let’s hope this works.

Salted Caramel


Salted Caramel never seemed quite right to me. The thought of salt and caramel never really appealed to me.

You see I am a sweet person, I have never been one to grab the salt and add it to my food. But 2012 changed. I began to secretly like when other people shook the salt on top of fries or chips. I began secretly wishing that someone would add some salt. I never did it myself. I think I felt like I was betraying my sugar love. With salted caramel I get both.

Salted caramel is sweet, rich and creamy with a hint of salt at the end. The depth of flavor is spectacular.

Salted Caramel

Salted Caramel Sauce


  • 2 cups granulated sugar
  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 1 cup heavy whipping cream
  • 1 tbsp (or more or less) fleur de sel (sea salt)


  1. In a thick bottomed heavy saucepan cook the sugar on low-medium heat. Using a whisk the sugar frequently. The sugar will begin to turn to an amber color.
  2. Watch the sugar carefully as it can burn quite easily. Once it reaches 350F add all of the butter whisking quickly to combine.
  3. Remove the saucepan from the heat and whisk in heavy cream.
  4. Mix in salt and let cool.
  5. Once cool pour into an air tight container. A mason jar, plastic container, reused spaghetti sauce jar..etc.

This is the fleur de sel I currently use.



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