This jar of deliciousness is salted caramel sauce. Rich, silky, buttery, how can you go wrong?! Drizzle it on ice cream or eat it straight from the jar! The possibilities are endless. I’m thinking of things to do with this as I write. Seriously, I want to put it on everything!
Fleur de Sel Caramel Sauce
2 cups sugar
8 oz high quality salted butter
1 cup heavy cream
1 ½ tsp vanilla bean paste or extract
½ tsp Fleur de Sel
Heat sugar on medium-high heat in a medium saucepan. Let sugar melt and occasionally swirl the pan. If sugar has any lumps, use a wooden spoon to stir sugar and gently break up lumps. Continue to melt sugar until it is a dark amber color. Caramel may smoke a little, thats ok, but be careful not to let the caramel burn. Switch to a whisk and add in butter. After butter is combined, remove pan from heat and add cream slowly. Be careful during this step as the caramel may bubble up. If you prefer a thicker sauce add less cream and that should do the job. Whisk until smooth. Add vanilla and Fleur de Sel. Allow sauce to cool and transfer to an airtight container and refrigerate.