If you’re going to treat yourself, do so with something that's worth it. 

When people ask what makes Cara-Sel™ Salted Caramel Sauce special, I tell them it’s all about balance and a touch of risk. I caramelize the sugar past the usual mark—pushing it to a perfect, deep copper shade, right to the edge of “almost burnt” but never bitter. When I blend in the rich dairy, the result is a sauce that’s complex and deeply toasty, with layers of flavor you won’t find in anything made from artificial “flavorings.”

It’s caramel done purely, without preservatives or fillers. Just five real ingredients: sugar, cream, butter, sea salt, and vanilla. Simple and meticulously crafted, Cara-Sel stands out as more than just caramel—it’s a rich, satisfying experience, whether you’re spooning it over dessert or savoring it straight from the jar.

How do you use Cara-Sel? 

When people ask me this question, I often think, How can’t you use it! As an avid cook and baker, I add it to so many dishes and not just desserts! 

• Swirl it into your oatmeal for a fabulous breakfast. 

• Warm to blend with cream; then chill & whip to make caramel whipped cream. 

• Use it instead of melted marshmallow in my play on Rice Krispie treats. 

• Swap it for sugar, honey, or maple syrup in savory recipes that call for a little bit of sugar, like some soups and dressings. 

• Stir it into your coffee or hot chocolate. 

• Eat it straight off the spoon, of course!

When you order a jar, I include a few recipe cards in the box, too, to help inspire you. 

A note about the texture

Some people are surprised that the caramel doesn’t pour out from the jar at room temperature. It’s the thicker texture that helps it maintain its long shelf life without any preservatives. 

At a cool room temperature, it’s gorgeously fudgy and ready as a dip for your pretzels, apples, or simply, your spoon. 

In the fridge, it becomes more firm and sticky, and in summer temperatures or when it’s warmed, you can drizzle and pour it more easily. 

If you want the warm sauce to stay flowy when it hits your cold ice cream I recommend adding a splash of milk or cream when you heat it.