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+ servings

Caramel Sauce

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Basi
Cuisine Francese
Servings 250 ml


  • 200 g of white or cane sugar
  • 180 g of cold butter cut into cubes
  • 250 ml of fresh cream
  • 1 pinch of Fleur de Sel sea salt optional


  • Pour the sugar into a large pot and heat it over medium heat, stirring with a kitchen whisk as it melts. If you use very coarse cane sugar, you can add 2 tablespoons of water to the sugar, but only if it is hard to melt.
  • At first, small lumps will form, but it does not matter; keep stirring, and slowly all the sugar will melt.
  • Try to keep the edges of the pot clean, possibly using a silicone spatula to move the sugar that settles along the sides of the pot.
  • When the sugar has melted, stop mixing it with the whisks and let it cook, lowering the flame slightly, until it turns a nice amber color. If you have a candy thermometer, use it to keep an eye on the temperature, which should not exceed 175°C.
  • When the caramel reaches the indicated temperature, add the butter, all at once. The caramel will bubble furiously for a few seconds (this is the reason why you have to use a tall, roomy pot), then the butter will melt and everything will go back to normal. Mix the caramel butter well with a whisk, then when all the butter is incorporated add the cream and stir again.
  • When all the cream has been incorporated you should have obtained a velvety sauce, to which you can add, if you want, the Fleur de Sel.
  • Allow the sauce to cool for about ten minutes, then pour it into a clean glass jar.
  • If by chance there are lumps of sugar left, which is not desirable, but still possible, you can put the sauce through a strainer, before transferring it into the container.
  • You can keep the caramel sauce in the fridge for up to two weeks, remembering that you should always heat it a little before serving it for any other recipes.
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