Brûlée Sauce, Caramel Style

What is Caramel Brûlée Sauce?

Similar to old-style caramel, however in this method, the sugar is melted and caramelized in a pan before stirring in melted butter, vanilla and salt – which gives it a toastier flavor in my opinion. This incredibly flavor-packed caramel sauce goes with only about anything. It’s dependable drizzled over pie and ice cream, swirled into coffee or as a dip for apples.

To cook this Caramel Brûlée Latte Gather:

• granulated sugar – Melts and caramelized giving it flavor and sweetness.
• butter (salted) – Adds richness and flavor.
• heavy cream – Lends creaminess and keeps the caramel soft.
• vanilla – Adds distinct flavor while also enhancing other flavors.
• salt – Enhances the flavors in the caramel. Use fine or flakey sea salt, pink himalayan or kosher salt.

Add 1 cup granulated white sugar into a stainless heavy bottom pot.

I like to use stainless steel pans so you can accurately see the sugar caramelizing. A dark pan may make the caramelizes sugar seem darker than it truly is. However, knowing this, do what you want. 🙂

Heat over medium to medium-high stirring occasionally.

You will notice the sugar star to crystalize and clump – this is normal.

The heat combined with frequent stirring will work on those clumps and eventually they will melt. The total time should take 4 to 5 minutes.

Adjust the heat as you go to avoid burning the sugar.

Once the sugar is a deep golden, move the pan off the heat.

Ignore the fact that this pot remains on the burner. Sometimes thinking while cooking and taking pictures doesn’t always work out lol.

Carefully add and whisk in 6 tablespoons room temperature (salted) butter.

Continue whisking until the butter has completely melted.

While whisking, pour in 1/2 cup of heavy cream.

Next, pour in 1 tablespoon pure vanilla extract.

And add 1/4 teaspoon salt. Use fine or flaky sea salt, pink himalayan or kosher salt.

Stir until combined.

Transfer to a bowl or measuring cup to cool completely.

Pour into a jar or container with a tight fitting lid.

If stored properly, this sauce should last up to 3 weeks in your fridge.

Note that this caramel brûlée sauce will thicken as it cools (see last photo).

Enjoy! And if you give this method a try, let me know! Snap a photo and tag me on twitter or instagram!