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Sauce au caramel beurre salé

This is a simple recipe, using just four ingredients with impressive results but it depends on the addition of really good quality salt, like our fleur de sel, hand-harvested in Guérande.  A pot of this sauce will keep well in the fridge for a few days ready to be used over ice cream, cheesecake, lattes, cocktails or just a sneaky spoonful straight from the jar.  Presented in a pretty pot, it’s good enough as a homemade addition to a gift hamper.

Serves: 2


Salted caramel sauce


Put a medium, non-stick pan over high heat, pour in the water, add the sugar, and bring to a boil. Cook for 3-4 minutes, or until the sugar starts to turn golden brown – resist the temptation to stir but instead carefully swirl the pan until the sugar melts. Once the sugar has melted and bubbles form over the surface, take the pan off the heat.  Pour the cream into the pan, being careful to avoid hot splashes. Whisk in the butter and add the fleur de sel. Allow the mixture to cool slightly, then transfer into a sterilized jar.

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