Sea Salt Caramel Sauce

Another desert sauce recipe from the Joy of Cooking but with sea salt added.


  • 1/4 cup water

  • 1 cup sugar

  • 1/2 cup (1 stick) unsalted butter, cut into pieces

  • 1/2 cup heavy cream

  • 1 teaspoon vanilla

  • Sea Salt (coarse, to taste)


  • Combine water and sugar into a small saucepan over medium-high heat.

  • Stir gently until the sugar is dissolved and the syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved.

  • Increase the heat to high, cover the saucepan, and boil the syrup for 2 minutes. Uncover and continue to boil the syrup until it begins to darekn around the edges. Gently stir until the syrup turns deep amber.

  • Remove from the heat and add the butter (cut into pieces). Gently stir until the butter is incorporated.

  • Stir in the heavy cream. If the sauce becomes lumpy, set the pan over low heat and stir until smooth.

  • Remove the heat and stir in the vanilla.

  • Now, slowly start to add the coarse sea salt. Folding the salt into the thickening mixture. Amount of sea salt is completely to taste.

  • Serve warm or at room temperature. Cover and refrigerate for up to 1 month. Reheat in a double boiler or in a heavy saucepan over very low heatm adding a bit of water it too thick.