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}.
Salted Caramel Sauce
12
adjust servings
Ingredients
- 1 c brown sugar, packed
- 1/2 c heavy cream
- 4 Tbsp butter
- 1/4 tsp fleur de sel or 8+ cracks of salt to taste
- 1 tsp vanilla
Instructions
- 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.
This easy salted caramel sauce keeps refrigerated for 2 weeks.
I have a bit of a caramel salt obsession these days as well, which surprises me as I don’t usually like to combine salt and sweet. I love the little jars you used with the labels on the lids.
You didn’t include the amount of salt you used…..
I sincerely apologize! I have updated the post. Thank you for letting me know!
Love Love Love this. I love the little jar you put it in almost more than the recipe! Looks so luxe!
Stopping by from the blog hop! Nice to meet you!
Dannette
http://chillmoms.blogspot.com