Salted Butter Caramel Sauce

Tuesday, May 24, 2016 6 , , , , Permalink 2

Wit is the salt of conversation, not the food. – William Hazlitt (1778-1830)

Yes, I have signed a contract with Gibbs-Smith Publisher to write my first cookbook.

Yes, Ilva Beretta, my friend, my Plated Stories partner, has signed on to shoot the photos.

Yes, I deserve a treat.

And so do you.

Salted Butter Caramel I


Sweet: pleasing to the ear; making a delicate, pleasant, or agreeable sound; pleasing or fresh to the smell, fragrant, perfumed; pleasing or agreeable delightful.

Salty: piquant, sharp, witty; racy or coarse, salty humor; of the sea, sailing, or life at sea.

Sweet and salty: antithetical, conflicting, discordant, diametrically opposed. Tears over a love letter. Yet opposites attract. Salted Butter Caramel, a child’s delight, an adult’s weakness.

The prospect of writing a cookbook is thrilling, exciting, a pleasure for a food writer. Yet daunting, somewhat intimidating. Together, salty and sweet, absolutely toothsome.

5.0 from 1 reviews
Salted Butter Caramel Sauce
A child's delight, an adult's weakness, this very French treat is smooth and creamy, the perfect buttery caramel flavor with the distinctive salty touch so loved in Brittany. Perfect over ice cream, drizzled on cake, spooned over budino, pudding, or into panna cotta.
Recipe type: Dessert, Sauce
Cuisine: French
  • 1 cup (200 grams) granulated white sugar
  • 3½ tablespoons (50 grams) salted butter
  • 1 cup (250 ml) heavy cream
  1. Melt the sugar in a medium-sized saucepan slowly over low heat and cook until completely melted and caramel in color.
  2. Still over low heat, whisk in the butter in about 3 or 4 additions.
  3. Continuing to whisk, add the heavy cream in a slow stream; the caramel may foam up, but keep whisking as it will calm down once all the cream is added and will turn to… a smooth caramel.
  4. Once it is smooth and creamy, remove from the heat and allow to cool to room temperature before spooning over a dessert such as ice cream, pudding, or panna cotta, or drizzling over cake. Or simply eating.

  • monique
    May 24, 2016

    Looks perfect!

  • monique
    May 24, 2016

    As I am sure your book will be!

  • Mardi (eat. live. travel. write.)
    May 25, 2016

    Congrats, Jamie!

  • John/Kitchen Riffs
    May 25, 2016


  • Jane, The Heritage Cook
    May 25, 2016

    I am thrilled for you Jamie – no one deserves it more! And teaming with Ilva again will make it a contender for the IACP Julia Child award!! You Go!! <3

  • Liz
    June 3, 2016

    I’m so happy for you!!! I know it will be a masterpiece—your writing and Ilva’s photography is a hard combination to beat!!! You deserve an extra spoonful of this splendid caramel sauce—and I’ll take some, too 🙂