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Salted Caramel Sauce


  • 1 cup white sugar
  • 2 T. water
  • ½ cup heavy cream
  • 4 T. unsalted butter
  • 1 t. fleur de sel salt
  • 4 oz. chopped pecans optional


  1. To prepare the salted caramel sauce, add heavy cream to a small saucepan and set the heat to low. The goal is to slightly warm the cream because you don’t want to add a cold dairy product to hot liquid.
  2. Over medium-high heat, add the sugar and water to a heavy-bottomed saucepan and stir to combine. Stop stirring and bring to a boil.
  3. Continue boiling until the mixture turns a deep amber color, then slowly whisk in the warmed cream until thoroughly incorporated. Remove from heat and add salt and butter. Stir until butter is totally incorporated into the mixture. Transfer to a serving dish or storage container and allow to cool while you prepare the ice cream.