Caramel sauce

Cold or warm caramel sauce is a moreish topping for desserts and also makes a wonderful addition in a luxury coffee.

Makes 150g.

Caramel sauce

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







whipping cream



Fleur de Sel

Preparation method

  • Make a dry caramel with the sugar by heating it on a medium heat. As soon as the caramel starts to colour, stir it with a whisk until all the sugar has dissolved.
  • Remove the caramel from the heat, and gradually mix in the cream. Be careful of splashing while stirring.
  • Add the fleur de sel to the caramel and bring to the boil again.
  • Strain the sauce through a sieve to remove any lumps.

Serving suggestions

  • As a sauce for different desserts with, for example, banana, peach, or chocolate.
  • Use in a dessert with components of pear, walnut, and cinnamon. 
  • As a runny filling for a bombe.

Previous page