How to Make Salted Caramel Sauce with Fleur de Sel French Sea Salt

You can have rich, buttery sea salted caramel sauce at home anytime. Fleur de Sel, the finest French finishing salt, is added for the perfect balance between sweet and salty. Indulge the simplest scoop of vanilla ice cream with its deep caramel flavor or use it for cakes, frosting, and confections. But we like it best from the spoon right out of the mason jar. Scroll down for the full recipe. https://www.seasalt.com

Shop Artisan® Fleur de Sel: http://bit.ly/2mteR6P-fleur

Here, we feature the classic Fleur de Sel but we also love Cyprus Flake, Pacific Blue® Kosher Flake, Artisan® Sel Gris and even Salish® Alder Smoked Salt for a surprising, smoky twist.
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Simple Sea Salted Caramel Sauce

1 cup granulated sugar
1/2 cup water
6 Tbsp salted butter, cubed, at room temperature
1/2 cup heavy cream
1/2 - 1 tsp. Fleur de Sel

Spread the sugar into a wide saucepan and pour over the water. Heat over medium heat, swirling the pan just enough to moisten the sugar.

Try to avoid any direct stirring of the pan, swirl it if you notice there are some remaining dry sports as it heats. Continue to cook until the sugar starts to darken. Keep an eye on it at this point because it can burn quickly toward the end.

When the caramel is a deep amber color it will begin to smoke. Remove it from the heat and add the butter, stirring with a whisk until completely melted, then gradually whisk in the cream stirring until sauce is smooth. Sprinkle Artisan® Fleur de Sel to taste.

Sauce will keep for up to 2 weeks in the refrigerator and can be reheated before serving.

Adapted from David Lebovitz's recipe

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