4 Tbl unsalted butter
1/2 cup dark brown sugar
1/2 cup heavy cream
1/2 tsp Fleur de Sel
1 1/2 tsp Vanilla Puree

Five ingredients, 15 minutes (tops) and you’re on your way to buttery, salty-sweet perfection. This recipe, adapted fromĀ Smitten Kitchen, is a staple in Anne’s fridge. Serve it over ice cream. Top pancakes. Or just grab a spoon. Simple decadence. It’s giftable, too!

We discussed this recipe on Season 4 of Smidgen, Episode 4 “Hop on That Meal Train.” Be sure to give it a listen!


1.Melt butter in a saucepan over medium heat. Add the dark brown sugar, heavy cream, and Fleur de Sel. Wisk until well blended.
2.Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
3.Remove from heat and add the Vanilla Puree. Taste and adjust the Vanilla Puree and Fleur de Sel to your taste.
4.Serve cold or warm. Keep unused portions in the refrigerator and consume within seven days.

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