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Salted Caramel Sauce

Photo © StockFood / The Picture Pantry

Sous Vide Salted Caramel Sauce

A sous vide recipe for salted caramel sauce: here is the step by step recipe to prepare a dish with techniques learnt at the Modernist Cuisine Cooking Lab.

01 January, 2014
Average: 3.8 (30 votes)

serves for


total time

1 HR 40 MIN


Egg yolks
1/4 cup
1/4 tsp
Vanilla extract
1/2 seeds of 1 bean

Learn how to make the perfect sweet and salty caramel sauce sous vide in our step by step recipe below. To enjoy it at its bese serve warm over vanilla gelato.

Step 01

Whisk together all ingredients and transfer to a food-grade plastic bag.

Vacuum seal (freeze the unsealed food-grade plastic bag first if your vacuum sealer doesn’t seal liquids well). Or place in a re-sealable plastic bag and lower open bag slowly into water.

Seal bag, removing as much air as possible as you lower the bag.

Step 02

Sous vide caramel sauce

Place in an immersion circulator preheated to 82°C.

Set a timer for anywhere between 1-4 hours, until you’re ready to eat.

Within this window of time the caramel’s texture will not change.


Step 03

Remove from water, cut open package, and pour warm over ice cream, or, ideally, pacojetized vanilla bean gelato.

If you liked that, here's how to make sous vide dulce de leche:

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