Makes about 4 cups


  • 2 cups sugar
  • 1 1/2 cups heavy cream
  • 2 tsp. flaky sea salt, such as Maldon
  • 1 1/2 cups crème fraîche


Active time: 15 minutes
Total time: 30 mintues

In a medium saucepan, bring sugar and 1/2 cup water to a boil over medium-high heat. Continue to boil, without stirring, until just dark amber in color, 5 to 7 minutes more. Quickly remove saucepan from heat and carefully pour in heavy cream in a steady stream while whisking constantly. Whisk in salt and set aside to let cool 10 minutes. Stir in crème fraîche and serve warm, or let cool and transfer to jars. Store in refrigerator up to 2 weeks and reheat before serving.

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