Description
Recipe for homemade sea salt butter caramel sauce, enough for a 200 g jar (about 1 cup).
Ingredients
- 200 g (1 cup) granulated sugar
- 80 g (1/3 cup) butter, salted or unsalted
- 150 g (2/3 cup) heavy cream, room temperature
- 3 pinches fleur de sel
Instructions
- Place the sugar in a medium saucepan over medium heat.
- Heat until fully melted and amber, without burning.
- Add the butter pieces and stir until smooth.
- Add the heavy cream in 2–3 additions while stirring.
- Cook 3–4 minutes until the caramel thickens.
- Add the fleur de sel and mix again.
- Blend with a hand blender if needed to smooth the texture.
- Pour into a glass jar and let cool
Equipment
Buy Now → Notes
Storage: Keeps 1 month at room temperature or refrigerated. Warm slightly before using.
Tips:
- Use room-temperature cream for a smooth caramel
- Stop cooking earlier for a lighter sauce
- Cook a bit longer for a thicker caramel
- Use a light-colored pan to monitor color
- Blend at the end for a perfectly smooth finish
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: french
Nutrition
- Calories: 93
- Sugar: 10
- Sodium: 37
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 10
- Cholesterol: 19