Salted Caramel Sauce

I’m into everything salted caramel these days.  I adapted my original caramel sauce recipe adding a little Fleur de Sel.  Fleur de Sel is a French sea salt hand harvested with a higher mineral complexity.  It is available at specialty cooking stores, including Williams Sonoma, however, you can substitute it with cracks of sea salt if you wish. Either way, you won’t regret it! I almost always have a jar of homemade salted caramel sauce on hand to dip apples, top ice creams, puddings, cakes, dessert pizzas, french toast, pancakes, etc. Basically, it’s good on everything, even a spoon!

One of the keys to making this sauce so smooth is to warm all ingredients together slowly so that there isn’t a temperature gap {which encourages curdling}.

This easy salted caramel sauce keeps refrigerated for 2 weeks.