Caramel au beurre sale (Salted Caramel Sauce)


  • 1 ½ c sugar
  • 2 tbs butter, unsalted
  • 1/3 c water
  • 1¼ c heavy cream
  • ½  tsp pure vanilla extract
  • 2 tsp fleur de sel (French sea salt)


  • Mix the water, butter and sugar in a medium heavy-bottomed saucepan.
  • Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir.
  • Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown about 5 to 7 minutes, gently swirling the pan to stir the mixture.
  • Watch the mixture very carefully at the end, as it will go from gorgeous caramel to burnt caramel very quickly.
  • Turn off the heat.
  • Slowly add the cream, vanilla and salt.
  • Simmer over low heat; stir constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes.
  • Remove from heat and allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

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