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+ servings

Salted Caramel Sauce

Olive
The mild saltiness of fleur de sel gives a nice contrast to the sweetness of the caramel.
5 from 1 vote
Servings 1 cup

Ingredients
  

Instructions
 

  • 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.
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