Monday, March 7, 2011

Salted caramel sauce


As I was running around shopping all day, I knew I wouldn't be able to cook that night. So I didn't really. I got my beloved ice-cream and belgian waffles. The only thing I made was warm salted caramel sauce to bring things together.

I wanted to make it for a long time. I was still living in France when I ran into the salted butter caramel sauce recipe in David Lebovitz The Sweet Life in Paris. "Caramel au beurre salé" (salted butter caramel) is all over the place in Paris. Especially in creperies: each of them will have a crepe with salted butter caramel on their sweet menu. At first I got surprised with this idea of adding salt there (and looks like many newcomers do). After I tried a crepe though I got rid of all my questions. It was just a perfect combination.

So today I made the salted butter caramel sauce following David's recipe. As salted butter is not around in Moscow I used the ordinary butter and added salt. The sauce is a bit of an adventure to make as caramel always takes some concentration. But not too much. It was great to complement my favorite Baskin Robbins pralines and cream ice-cream.


Baskin Robbins was the first ice-cream shop chain to enter Moscow in the end of the 90s. It was such a great present for kids who grew up in Soviet Union with no access to such food. My dad still laughs at me because at that time I could have a waffle filled up with 3 chocolate and cream scoops and topped with hot chocolate and caramel. And then I'd ask for more.

Salted caramel sauce (recipe adapted from David Lebovitz The Sweet Life in Paris)

makes a cup

200 gr sugar
200 ml heavy cream
1/2 tea spoon salt (or to taste)
15 gr butter

Place the sugar into medium size pan and set over high heat.

When the sugar starts to melt, start stirring gently to help it caramelize. Do not worry if you have big chunks of caramel.

When the sugar has melted, got brown color and started to smoke a bit take it off the heat.

Stir in 1/4 of the cream. Be careful adding the cream as the mixture will start boiling hard. Some of the caramel will chunk up, but the chunks will later dissolve.

Add the rest of the cream and put the sauce back on low heat. Stir till the chunks dissolve and the caramel gets smooth. Remove from heat, stir in salt and butter. Serve warm to complement a dessert of your choice. It keeps well in the fridge, just heat up before serving next time.


Now I'm pouring it over the ice-cream and dip the waffle in. It starts to melt so I'm off to get a spoon.

Related posts and pages:

The perfect vanilla sauce

Crepe Suzette is burning!
Orange crepes for Maslenitsa

Polish style szarlotka (apple pie)
Picture perfect Tarte Tatin


  1. Wow... I think I may have to go make this now for a bad midnight craving!! That looks incredible! Thanks for sharing!

  2. You are so welcome! Hope you'll have fun. Let me know how it goes if you make it! :-)

  3. Love the sauce, looks fantastic, thanks for sharing....

  4. Thank you! I really like David Lebovitz sweet recipes. Some are just amazing!

  5. Could you add some Brittany butter with sea salt, or would that not be salty enough?

  6. Using salted butter will always be not very exact as the saltiness differs by butter. You could use the Brittany butter, taste the sauce and add a bit of salt on top of it if you feel there is not enough saltiness. Hope this helps.

  7. I made this yesterday. So yummy. I added whiskey to my fist batch to make whiskey caramel. I made a second batch with just a touch more salt for nondrinkers and my son.

  8. This is great, thank you for sharing! I'll now try it with whiskey too :-)