Ina Garten Fleur de Sel Caramel Recipe
This rich caramel sauce combines sugar, water, and corn syrup, slowly cooked until golden and then finished with heavy cream, butter, vanilla, and fleur de sel. The result is a silky, golden sauce with deep flavor and a touch of salt to balance the sweetness.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 10–12 1x
- Category: Dessert Sauce
- Method: Stovetop
- Cuisine: French-American
Ingredients
-
1½ cups granulated sugar
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⅓ cup water
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½ cup light corn syrup
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1 cup heavy cream
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5 tablespoons unsalted butter
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½ teaspoon pure vanilla extract
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1½ teaspoons fleur de sel (or substitute with flaky sea salt)
Instructions
In a medium (3-quart) saucepan, combine the sugar, water, and corn syrup. Stir gently to combine but avoid splashing the sides.
Cook over medium-high heat without stirring, swirling the pan occasionally, until the mixture turns a deep golden amber, about 8–10 minutes. Watch closely—once the color changes, it can darken quickly.
Turn off the heat and carefully add the cream and butter. The mixture will bubble vigorously. Stir with a wooden spoon or heatproof spatula until smooth.
Stir in the vanilla extract and fleur de sel. Continue stirring until fully incorporated.
Let cool in the pan for 10 minutes, then pour into a glass jar or heatproof container. Allow to cool completely before sealing. Store at room temperature for a day or refrigerate for up to 2 weeks.