Caramel Sauce with Grey (or other nice) Salt

Caramel Sauce with Grey (or other nice) Salt


August 16, 2009

This keeps very well in the fridge, but it's a large batch - enough for an extra jar to share with someone you really, really like.

  • Makes: Makes about 3 cups.


1 cup golden syrup (Roger’s or Lyle’s - I used Roger’s)

2 cups sugar

1/4 tsp. salt

a few drops lemon juice

2 cups cream - whipping cream (35%), coffee cream (18%) or half & half (10%), or a combination

2 Tbsp. butter

1 tsp. pure vanilla

good, flaky salt - fleur de sel, Maldon, pink - for serving with


1In a heavy saucepan, combine the syrup, sugar, salt and lemon juice and cook over medium heat, stirring until the sugar dissolves completely and the mixture begins to simmer around the edges. Wash any sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes.

2Uncover the pan, attach a candy thermometer to the edge and and cook uncovered, without stirring, swirling the pan once in awhile until the mixture reaches 305°F. Meanwhile, bring the cream to a simmer in a small saucepan; turn off the heat and set aside.

3When the sugar mixture reaches 305°F, turn off the heat and stir in the butter, then whisk in the hot cream; it will bubble up and steam. Turn the burner back on and bring the mixture to a boil, stirring. Remove from the heat and set aside to cool completely.

4Store in the fridge; when ready to serve, reheat (if you like) and drizzle over ice cream, cake or your finger; sprinkle lightly with flaky salt immediately before serving.


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