July 20, 2022

Salted Caramel Sauce

Years ago, I would make jars of salted caramel sauce at Christmas time and give them away as gifts. In my opinion, nothing can beat a perfect salted caramel sauce. I do not like to keep it on hand because it's something I cannot resist. I wanted to make a version of my original sauce that is refined sugar-free, and it took a few tries to get the right flavor. I tried it with coconut sugar, but it didn't turn out. I also tried a version using maple sugar and honey, but the honey flavor was overpowering and didn't allow the caramel flavor to shine through. This version contains dairy; I haven't tested it using coconut milk. If you tolerate dairy, even if just in small amounts, you will love this caramel sauce. Make sure to use coarse-grained salt to get the pockets of salty flavor and not be overpowering.

Salted Caramel Sauce

This caramel sauce is refined sugar-free and is the perfect addition to sweets, drinks, ice cream, and so much more.



  • 1 C maple sugar
  • 1/4 C water
  • 3/4 C heavy cream
  • 4 T cold butter, diced
  • 1 tsp fleur de sel salt
  1. In a heavy-bottomed saucepan on medium-low heat, add the maple sugar and water. Bring the mixture to a boil, stirring occasionally, for 5-7 minutes. The sugar mixture should have a dark brown color and be thick. Be careful not to overcook the sugar, or the caramel sauce will have a scorched flavor.
  2. Remove the mixture from the heat and whisk in the heavy cream until the caramel sauce is fully combined and smooth.
  3. Whisk in the cold butter until thoroughly combined, and then whisk in the salt.
  4. Transfer the caramel sauce to a jar; it will thicken as it cools. The sauce will keep for up to a month in the refrigerator.


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