Creamy caramel with pink salt

For 2 persons.


Pink Himalayan Salt Fumage.

1 cup of refined sugar.

6 tablespoons of unsalted butter.

½ cup of heavy cream.


Heat the sugar in a medium saucepan over medium high heat until melted. Stir the caramel constantly until it becomes completely liquid and turns a dark amber color, taking care not to burn it. Lower the heat to medium, add the butter and stir until everything is well combined. Remove the pot from the heat.

Add the cream and mix until everything is well incorporated. Add ½ tablespoon of Himalayan Fumage Salt. Let cool for about 10 minutes. Store in a sterile glass jar.

It can last in the fridge for up to 2 weeks.

When serving, sprinkle a few grains of Himalayan Fumage Salt, unground, over the caramel.

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