Lush, rich salted caramel sauce. The saltiness of the sea salt flakes combine perfectly with the heavy sweetness of caramel sauce.
Caramel is my weak spot. I basically love anything caramel. Especially salted caramel. I didn’t know what salted caramel was until a few years ago. I saw it on a cooking show and knew I just had to try it. And when I did, I was blown away. The combination of super sweet caramel and sea salt is perfect. A tiny bit of sea salt has just the right saltiness to cut the sweetness of the caramel in just the right amount. It tastes like Werther’s Original (you know those awesome caramel candies?), but better. Needless to say, I was hooked. I never returned to regular caramel sauce since. I use it on pies, desserts or lick it from the spoon. Yup, from the spoon. Straight out of the jar. Not even kidding. And did you know there’s nothing difficult about making caramel sauce? I didn’t, until I tried it myself. And now you’ll know how to make it too!
CAUTION: Hot sugar may splatter and cause severe burns. Keep proper distance from the pan.
What would you top with this caramel sauce?
- 100 g granulated sugar
- 45 g unsalted butter, cubed and softened*
- 60 mL heavy whipping cream, room temperature*
- ½ tsp fleur de sel (sea salt flakes)
- In a small saucepan*, heat the sugar on medium heat until caramelized. Let the sugar caramelize until it has a dark amber color. The darker the color, the richer the caramel flavor. (Unless burned of course)
- Add the softened butter and stir until everything is mixed evenly.
- Slowly add the heavy whipping cream in small portions while stirring. WATCH OUT the hot sugar may splatter.
- Remove the pan from the heat and stir in the sea salt flakes.
- Let the sauce cool slightly to serve as a warm caramel sauce or cool completely and store in a container.
- *By adding room temperature ingredients, the amount of splattering is reduced.
- **This recipe makes about ¼ cup caramel sauce. If you want to make more, use a larger pan because of the sugar splatters.