Fleur De Sel Caramel Sauce is easy and quick to make and is the perfect way to elevate your desserts. Sweet, salty, rich and creamy this 5 ingredient caramel syrup is a must have recipe!
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!
What is Fleur de Sel?
Fleur de sel is a type of salt that forms on the surface of seawater. It is more delicate and less salty than regular table salt and with less bitterness. f you don’t have fleur de sel, you can substitute it with freshly cracked sea salt.
Fleur De Sel Caramel Sauce Ingredients
- Brown Sugar
- Heavy Cream
- Fleur de Sel – Or cracked salt
- Vanilla Extract
How to Make Caramel Syrup
It takes just a few minutes to make this salty caramel sauce
In a saucepan over medium-low, combine brown sugar, cream, butter & salt.
Whisk for 5 minutes as it thickens.
Add vanilla & continue to whisk for another minute. Remove from heat and allow to thicken before serving. Refrigerate to store.
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!
Once the caramel syrup cools, it will thicken, so don’t worry if you think it is too thin. If, once it has cooled you still find it too thin, you could reheat it for slightly longer. If it is too thick, you can stir in a couple of tablespoons of heavy cream.
This delicious sweet and salty sauce will keep for up to 2 weeks. Once it has fully cooled, transfer it to a clean and sealable glass gar and keep it refrigerated. It’s perfect to make ahead of time if you are planning a dinner party and great to keep in the fridge to effortlessly elevate a dessert.
- 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).
- Continually whisk the sauce as it heats up.
- This easy salted caramel sauce keeps refrigerated for 2 weeks.
- The recipe is easily doubled to make a bigger batch.
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More Dessert Toppings
- 1 cup brown sugar packed
- 1/2 cup heavy cream
- 4 tablespoon butter
- 1/4 teaspoon fleur de sel or 8+ cracks of salt to taste
- 1 teaspoon vanilla
- In a saucepan over medium-low, combine brown sugar, cream, butter & salt.
- Whisk for 5 minutes as it thickens.
- Add vanilla & continue to whisk for another minute. Remove from heat and allow to thicken before serving. Refrigerate to store.
Estimated nutrition information is provided as a courtesy and is not guaranteed.