Description
Easy homemade salted caramel sauce made with sugar, butter, heavy cream, and fleur de sel for a rich, smooth, and silky texture. Makes about 1 cup (200 g).
Ingredients
- 200 g (1 cup) granulated sugar
- 80 g (⅓ cup) butter, salted or unsalted, cut into pieces
- 150 g (⅔ cup) heavy cream, warmed
- 3 pinches fleur de sel, or to taste
Instructions
- Melt the sugar. Place the granulated sugar in a medium saucepan and heat over medium heat without stirring. Let it melt gradually until completely liquid and deep amber, swirling the pan gently if needed.
- Add the butter. Reduce the heat slightly and carefully add the butter in pieces. Stir continuously with a whisk or heatproof spatula until the butter is fully incorporated and the caramel is smooth.
- Add the cream. Slowly pour in the warm heavy cream in 2–3 additions, stirring continuously after each addition. The mixture will bubble vigorously, so add it gradually.
- Cook the caramel. Return to low-medium heat and simmer for about 3–4 minutes, stirring regularly, until smooth and slightly thickened. Keep in mind that the caramel will thicken considerably as it cools.
- Add the salt. Remove from the heat, add the fleur de sel, and stir until combined. Taste carefully once slightly cooled and adjust the salt if needed.
- Blend and cool. For an extra-smooth sauce, blend briefly with an immersion blender. Pour into a clean glass jar and leave to cool before covering and refrigerating.
Equipment
Buy Now → Notes
Storage: Store in an airtight glass jar in the refrigerator for up to 1 month; gently reheat before serving to restore a pourable consistency.
Tips:
- Watch the color: Cook the sugar to a deep amber, but don’t let it become too dark or the caramel can taste bitter.
- Warm the cream: Cold cream can make the caramel seize and harden.
- Add cream slowly: Pour it in small additions—the caramel will bubble vigorously.
- Don’t overcook: The sauce looks fairly fluid while hot and thickens significantly as it cools.
- Adjust the salt: Use less fleur de sel with salted butter and more with unsalted butter.
- For a smooth finish: An immersion blender helps emulsify the caramel and remove any remaining lumps.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 93
- Sugar: 10
- Sodium: 37
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 10
- Cholesterol: 19