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Photo: Chris Court Photo by: Photo: Chris Court

Vanilla Bean and Fleur de Sel Caramel Sauce

This silky, dark caramel sauce would be delicious on ice cream, pound cake and fresh strawberries.

This recipe goes with Caramel-Pear-Cheesecake Trifle

Food & Wine DECEMBER 2012

  • Yield: makes 2 cups
  • Total:15 Minutes


  • 2 cups sugar
  • 1/2 cup water
  • 1 vanilla bean, split, seeds scraped
  • 1 cup heavy cream
  • 1/2 teaspoon fleur de sel


Put the sugar in a large saucepan and pour the water all around. Add the vanilla bean and seeds and cook over moderately high heat, stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook without stirring until a deep-amber caramel forms, about 5 minutes. Gently swirl the pan to color the caramel evenly.

Remove the pan from the heat and add the cream. When the bubbling subsides, bring the sauce to a boil and cook over moderate heat, stirring, until the hardened caramel is dissolved. Discard the vanilla bean. Stir in the fleur de sel and let cool.


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Vanilla Bean and Fleur de Sel Caramel Sauce recipe