Sea Salt Caramel Sauce.

September 25, 2012 Post a comment

Okay I don’t know about you, but one of my hand’s down weaknesses… sea salt caramel. I could eat my body weight in it if I had to.  In fact when I made this, I knew it was nuclear hot and I still put a spoon in my mouth to try it!  Ha ha!  Lunatic, yes, I know!


1 cup of sugar
1/2 cup of water
6 tablespoons of butter
1/2 cup of heavy whipping cream
Sea Salt


Okay, first step first.  Collect all of your ingredients and place them right next to your stove.

In a heavy stock pot (3 quarts or so), add your water and sugar over a medium-high flame.  More so to the higher side of the flame.  Whisk until the sugar melts and the mixture starts to boil. This takes a few minutes due to the water having to evaporate.  Once it boils, stop whisking and literally stand there and watch it.  The sugar mixture will turn amber – once a medium golden amber color, add the butter (it will bubble up so be mindful) and whisk until it melts.  Once the butter has melted, remove from the flame.  Add the cream and again, be mindful this mixture will foam up again.  Whisk until the caramel looks smooth and creamy – 30 seconds or so.  Let the sauce settle for 2 minutes.  Sprinkle with sea salt and then pour into a glass jar that you can seal with a lid once the mixture has cooled.  Avoid dipping a spoon into this molten lava mixture or you may fry your tongue!  I speak from which I know.  Ha ha.


{ 15 comments… read them below or add one }

Lesley September 27, 2012 at 10:31 AM

I have been thinking about making caramel sauce because I love it. This looks much simpler than I imagined!!


robinr September 27, 2012 at 1:31 PM

So easy Lesley!!! Just prep everything and have it ready to go. Unbelievably tasty too! Be warned ;) Robin


Charlie September 27, 2012 at 12:46 PM

Looks wonderful!

How long will it last in the fridge?
Should I give it a water bath?



robinr September 27, 2012 at 1:30 PM

Charlie, Our’s is almost gone so apparently not long. But refrigerated I would give it 2 weeks covered. No water bath. I do remove it and microwave it or let it sit at room temp. before using it for ease. Thanks, Robin


Vicki Johnson September 27, 2012 at 11:42 PM

Is the consistency such that I could use on my Caramel Apple Poundcake?


robinr September 27, 2012 at 11:44 PM

Yes! I just used it on my almond pear tart recipe I just posted. Perfection! I did microwave it to loosen it up and then drizzle it on. Enjoy!


Katrin September 29, 2012 at 9:54 PM

I have been making a simple no boiling sugar and water recipe lately from Martha Stewart made with brown sugar….quite tasty, should try to add a little sea salt!


robinr September 30, 2012 at 3:37 PM

Oh yum. Try this one. Recipe is super easy and oh so fabulous! Robin oxoxo


Kyra October 28, 2012 at 3:59 PM

This looks amazing and so simple!!
..Can I substitute the heavy whipping cream for half and half?


robinr October 28, 2012 at 5:35 PM

I haven’t tried it so I’m not sure. You and my daughter share the same name :)


Annie December 12, 2012 at 2:57 PM

I just made a batch of this to give as teacher gifts and am making another for us at home. SO DELISH! Never thought I could make anything so “fancy!” Thanks for the recipe and the pointers.


robinr December 12, 2012 at 4:27 PM

YAY Annie!!! I could seriously drink it if I had to! What a great gift idea. Love it. Thanks for sharing! oxoxo


Samantha Kania December 26, 2013 at 4:27 PM

Just wanted to let you know I used your delicious recipe for christmas gifts and shared it on my blog,


Cindy July 2, 2014 at 10:06 PM

Such a wonderful recipe! Golden sweet, buttery & creamy! Thank you, Robin for your down-to-the-point instructions!!


Knead to Cook July 3, 2014 at 8:10 AM

Thanks Cindy! I remember the first time making that and not waiting till it cooled… I lost several skin layers off my tongue but it was so worth it. Ha ha. oxo


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