Sandra Ina Garten Fleur de Sel Caramel Recipe is an American dessert sauce made with granulated sugar, double cream, and flaky sea salt. It features a deep amber colour and a rich, buttery finish that stays soft at room temperature.
The first time I made this, I kept stirring the sugar and it turned into a grainy mess. Now I always leave it alone once the heat is on. If you do not resist the urge to stir the boiling sugar, it will crystallise and you’ll have to throw the whole lot away.
The light corn syrup is doing more work than you’d think. Without it, the sugar crystals are far more likely to clump together and ruin the smooth texture. I’ve tried a few versions of caramel and this one from Ina is the one I keep going back to because the fleur de sel balances the sweetness so it doesn’t feel heavy.
Ina Garten Fleur de Sel Caramel Recipe Ingredients
- 300g (10 1/2oz) granulated sugar
- 80ml (2 3/4fl oz) water
- 120ml (4fl oz) light corn syrup
- 250ml (9fl oz) double cream
- 70g (2 1/2oz) unsalted butter
- 1/2 tsp vanilla extract
- 1 1/2 tsp fleur de sel
How To Make Ina Garten Fleur de Sel Caramel Recipe
- Combine sugar, water, and corn syrup: Mix the granulated sugar, water, and light corn syrup in a heavy-bottomed 3-litre (5-pint) saucepan. Stir gently with a wooden spoon until the sugar is damp, making sure you do not splash any crystals onto the sides of the pan.
- Boil until amber: Cook the mixture over a medium-high heat without stirring at all. Swirl the pan occasionally by the handle and wait until the liquid turns a deep golden amber colour, which usually takes between 8 and 10 minutes.
- Add cream and butter: Turn off the hob and carefully pour in the double cream and the unsalted butter. Stand back as the mixture will bubble up high in the pan, then stir with a long-handled spoon until the butter has melted and the sauce is smooth.
- Add vanilla and salt: Stir in the vanilla extract and the fleur de sel until the salt is spread evenly through the sauce. Mix gently until the flecks of salt are just combined but not entirely dissolved.
- Cool and store: Let the caramel sit in the pan for 10 minutes to thicken slightly. Pour the warm liquid into a clean glass jar or a heatproof container and let it cool completely before you put the lid on.
Recipe Tips
Do not stir the sugar. Once the mixture starts boiling, any agitation from a spoon can trigger crystallisation and make the sauce gritty. Only swirl the pan by the handle if you need to move the heat around.
Use a larger pan than you think. The mixture expands to three times its size when you add the double cream. A small pan will overflow and create a dangerous, sticky mess on your hob.
Watch the colour closely. Caramel goes from a perfect amber to burnt and bitter in about ten seconds. Take the pan off the heat the moment it looks like the colour of an old copper coin.
Warm the cream slightly. Adding cold cream to hot sugar causes violent steam and splattering. Take the double cream out of the fridge early so it isn’t icy when it hits the pan.
Scale the salt carefully. If you use fine table salt instead of flaky fleur de sel, use only half the amount. Fine salt is much more concentrated and will make the caramel too salty to eat.
Clean the pan easily. Fill your sticky saucepan with water and bring it to a boil on the hob. The hardened caramel will melt away into the water, saving you from scrubbing.
What To Serve With Fleur de Sel Caramel
This rich sauce is excellent when drizzled over vanilla ice cream or warm brownies. It adds a great depth to apple pie or a simple bowl of sliced fruit.
Try dipping salty pretzels or apple wedges into the cooled caramel for a quick snack. You can also spoon it over pancakes or waffles for a decadent breakfast.
How To Store Fleur de Sel Caramel
Fridge
Store the cooled caramel in a sealed glass jar for up to 2 weeks. The butter will cause the sauce to firm up, so it will look like a thick paste when cold.
Reheat
Place the jar in the microwave for 10 to 15 seconds to make it pourable again. You can also warm it gently in a small saucepan on the hob over a low heat.
Freeze
Pour the caramel into small airtight containers or heavy-duty freezer bags for up to 2 months. Thaw it in the fridge overnight before you try to reheat it.
Ina Garten Fleur de Sel Caramel Recipe Nutrition Facts
Per serving (1 tablespoon):
- Calories: 120
- Protein: 0g
- Fat: 7g
- Carbohydrates: 14g
- Sugar: 13g
- Sodium: 90mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, let the Ina Garten Fleur de Sel Caramel Recipe cool at room temperature for about 20 minutes so it thickens enough to coat the apples without running off.
The sugar likely crystallised because you stirred the mixture while it was boiling or splashed sugar crystals onto the side of the pan.
No, the corn syrup is essential in this specific recipe to prevent the sugar from crystallising and to give the sauce its glossy finish.
Ina Garten Fleur de Sel Caramel Recipe
Description
A deep amber caramel sauce with a rich, buttery texture and distinct flakes of sea salt.
Ingredients
Instructions
- Mix sugar, water, and corn syrup in a 3-litre saucepan over medium-high heat.
- Boil without stirring for 8 to 10 minutes until the liquid turns a deep amber.
- Remove from heat and carefully stir in the double cream and butter.
- Mix in the vanilla extract and fleur de sel until combined.
- Let the sauce cool in the pan for 10 minutes before transferring to a jar.
