I’m so happy when I got my fleur de sel, my sister-in-law gave me two canisters. Yay! This is the first recipe that I thought of using it for.
Sugar, butter, cream are all you need to make a really delicious caramel sauce BUT the addition of fleur de sel takes it to a whole new level of yummy-ness. The mild saltiness of fleur de sel gives a nice contrast to the sweetness of the caramel. I like the combination of sweet and salty, I used to combine sugar and salt and dip green mangoes in it; some people find that weird but I always say give it a try before judging, please.;)
Note: You are not supposed to use table salt for this recipe; if you don’t have fleur de sel or Maldon sea salt or any salt flakes, just skip it and make plain caramel. What could possibly happen you might ask? I have never dared to try so I cannot say exactly what the outcome would be, taste-wise. It’s just a friendly reminder, we don’t want to waste ingredients now, do we?
fleur de sel
sugar. Heat it until it’s melted and..
dark amber in color
then add butter while whisking; then take the caramel off the heat and add heavy cream
lastly, add the finishing touch: fleur de sel. 🙂
store in a jar. This will stay good for about a month in the fridge. Use it on cakes, apples, brownies, bars and ice cream, of course! ü
The recipe below is good for testing, now if you find that you like it and want to share it with the good people in your life, outside your family, just double the recipe (or maybe even triple?!-you’ll be needing a large saucepan for it though).
Happy Cooking! ü
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, at room temperature, cut into pieces
- ½ cup heavy cream, at room temperature
- 1¼ teaspoons fleur de sel or Maldon sea salt flakes
- Heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
- Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.
- As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.
- Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
- Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.