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!
To Make This Fleur De Sel Caramel Sauce, You Will Need:
- Brown sugar
- Heavy cream
- Butter
- Fleur de sel: Or cracked salt
- Vanilla extract: Pure is preferable over imitation
How to Make This 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.
How to Serve Fleur De Sel Caramel Sauce
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!
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.
How Do You Make Caramel Sauce Thicker?
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.
How Long Does Fleur de Sel Caramel Sauce Keep?
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.
Top Tips to Make This Caramel Sauce Recipe
- 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.
For More Dessert Sauce Recipes:
- Secret Chocolate Sauce
- Raspberry Sauce Recipe (Raspberry Sauce For Cheesecake)
- Pinot & Strawberry Cheesecake & Dessert Topping
If you try this fleur de sel caramel sauce recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!
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Fleur De Sel Caramel Sauce
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!
Print Pin RateCook Time: 6 minutes
Total Time: 6 minutes
Servings (hover to scale): 12
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.
DID YOU MAKE THIS RECIPE?Mention @JulieBlanner or tag #JulieBlanner
Hello, thanks for this recipe. Please how much does this yield in terms of cups? It only says 12 servings
Hi Annie! I’d estimate about 1 cup but have never measured it.
I cannot wait to make this for Thanksgiving…..I love your recipes Julie!!!
Thanks, Eileen! Hope you’re pouring it over something good, but Iwouldn’t judge if you ate it with a spoon!
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
I sincerely apologize! I have updated the post. Thank you for letting me know!
You didn’t include the amount of salt you used…..
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.