Cuisine: French
Author: Mrs Butterfingers
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
  • l cup (200 g) granulated sugar
  • ½ cup (125 ml) water
  • 6 tbs (3 oz 85 g) salter butter, cubed at room temperature(if you use unsalted butter you may need to add a little extra salt).
  • ½ cup (125 ml) heavy cream
  • sea salt, kosher salt or fleur de sal crystals
  1. Spread the sugar in a large skillet or wide saucepan and pour the water over it.
  2. Heat the sugar over medium heat, swirling the pan very gently, JUST ENOUGH to moisten the sugar evenly with the water.
  3. Once the sugar is moistened and starting to cook swirl the pan ONLY IF THERE ARE DRY SPOTS of sugar that aren't melting.
  4. Continue to cook the sugar until it begins to darken. Watching carefully, gently swirl the pan ONLY if necessary so it cooks evenly.
  5. If the sugar starts to crystallize, continue cooking stirring ONLY if you see very dark or burnt spots appearing, and the crystals should eventually smooth out.
  6. When the caramel is a deep amber colour and begins to smoke remove the pan from the heat.
  7. Whisk in the cubes of butter one at a time. Do not rush this as the butter emulsifies better if you whisk the butter in gradually.
  8. Gradually whisk in the cream, stirring until the sauce is smooth.
  9. If there are stubborn bits of caramel stuck to the bottom, loosen them with a wooden spoon, and stir them in.
  10. If they refuse to melt, rewarm the sauce over very low heat.
  11. Once the sauce is cool enough to taste, you may want to add the salt to taste. Or not - your choice.
  12. The sauce will keep up to 2 weeks in the refrigerator and can be reheated before serving.
  13. If cooled and rewarmed it may need to be thinned with a bit of cream or milk.
Recipe by Mrs. Butterfingers at