Ina Garten Fleur de Sel Caramel Recipe
Looking for an easy appetizer? Try Ina Garten Fleur de Sel Caramel Recipe! This classic Have you tried Ina Garten's famous caramel sauce?
Equipment
- Heavy-bottomed saucepan (2-quart size)
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
- Whisk
- Heat-resistant container
- Candy thermometer
Ingredients
- 1 and 1/2 cups granulated sugar
- 1/4 cup water
- 1 cup heavy cream at room temperature
- 4 tablespoons unsalted butter cut into pieces
- 1 teaspoon fleur de sel plus extra for sprinkling
- 1 teaspoon pure vanilla extract
Instructions
- Measure everything before you start cooking.
- Room temperature cream is very important.
- Cold cream can cause the caramel to seize.
- Cut your butter into small chunks.
- Have your fleur de sel ready to go.
- This recipe moves quickly once you begin.
- Pour sugar and water into your saucepan.
- Don't stir it at this point.
- Turn heat to medium-high and let it cook.
- The mixture will start to bubble.
- Watch it carefully as it changes color.
- It takes about 10 minutes to turn golden.
- Keep watching your sugar mixture closely.
- It will turn light brown first.
- Then it becomes a beautiful amber color.
- Don't walk away from the stove!
- Sugar burns very quickly at this stage.
- When it's amber colored, you're ready.
- Remove pan from heat immediately.
- Slowly pour in the heavy cream.
- Be careful because it will bubble up!
- Stir gently with your wooden spoon.
- The mixture will steam and bubble wildly.
- This is completely normal, don't worry.
- Put the pan back on low heat.
- Add your butter pieces to the caramel.
- Stir until the butter melts completely.
- Now add the fleur de sel.
- Stir everything together until smooth.
- The caramel should look silky and glossy.
- Remove from heat one final time.
- Stir in your vanilla extract.
- Pour caramel into a heat-resistant container.
- Let it cool to room temperature.
- It will thicken as it cools down.
- Store it in the refrigerator afterward.
Notes
- Use a large saucepan for safety.
- The cream makes the mixture bubble high.
- Don't stir the sugar while it cooks.
- This prevents crystallization from happening.
- Watch the color, not the clock.
- Every stove heats differently.
- Room temperature cream is absolutely essential.
- It prevents the caramel from seizing up.
- Real fleur de sel makes a big difference.
- Regular salt won't taste the same.
- Double the recipe if you're serving guests.
- This caramel disappears fast at parties!
- Store it in the fridge up to two weeks.
- Warm it gently before serving again.