02 July 2012

Caramel Sauce

The caramel sauce goes perfectly with any dessert like an ice cream, yogurts, cakes, cupcakes or just eating it with a spoon!

The process is very easy and just takes about 15 minutes and we will have our homemade caramel sauce done.

Adapted form this blog.

120 g butter
4 tablespoons water
100 g light brown sugar
100 g white sugar
200 ml heavy cream
1/2 teaspoon fleur de sel (optional)

Place sugar, the butter and water into a saucepan over medium low heat and stir the until sugar has dissolved, swirling the pan occasionally, for 3 minutes. The sauce will turn to amber, at this point add slowly the cream. You will see it will make a lot of bubbles, but this is normal. If you want to make your sauce salty add the salt after the cream.

Stir with a wooden spoon and remove from heat.

Placed in sterilized glass jars, let it cool on room temperature and store in refrigerator.

Once you make your own caramel sauce it will be quite hard to eat one form a store.


  1. Otra receta genial Raquel! Una de mis próximas recetas incluye salsa de caramelo, y la receta que había visto me parece mucho más complicada que la tuya! Gracias por compartirla! Creo que haré esta! besitos guapa!

  2. Mmmmm...me encanta esta salsa pero para comérsela a cucharadas!!! Besitos

  3. ufffffffffff amo el dulce de leche y sus derivados!!

  4. me encanta la receta, y la presentación es genial. tengo que comprarme unas washi tapes ya mismo :)

  5. Qué blog tan bonito, tienes unas cosas preciosas y unas fotos muy buenas, me quedo por aquí. Un saludo.