{Salted} Caramel Sauce


Salted  caramel sauce…

sounds fancy doesn’t it?

I thought so too.

It’s September, Fall is on it’s way,  and here in  my neck of the woods that means Apple Hill season.
I love apples, but I prefer my apples with caramel, pretty much the same way I prefer my chocolate with peanut butter.

They just go together.

I’ve made caramel before {recipe here}
but salted caramel seems to be the “it” girl.

There must be something more than just salt in caramel, right?
~ but NO

It’s just that simple,

so now we know:)

If you haven’t made caramel, you do not know what you are missing.

Salted Caramel Sauce:
1 cup of sugar
6 tablespoons of butter
1/2 cup of cream
1/2 tablespoon of fleur de sel (any coarse sea salt will be fine)

In a saucepan over med-high heat the sugar
first it will clump together, and then it will begin to bubble and melt
stir OFTEN
when it is melted and golden in color (do  not to burn)
add the butter all at once
this will sputter so be careful

when the butter is melted add the cream and stir well
finally, off heat add in the salt
let cool a bit and then pour into a jar with a tight fitting lid

I could eat it as is, but I’ve got BIG plans for this sauce…



  1. Anonymous says

    Hey! I made this sauce and LOVE it! I was thinking for making it for Christmas gifts, do you know how long it would last in the fridge?

  2. says

    Okay I know this is a dumb question but I am new to baking…Do I use granulated Sugar or brown sugar? Was that whipping cream you used? This does look delicious, I hope mine turns out as great as yours!


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