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Jar of rose water and orange blossom water salted caramel sauce with a spoon dripping some salted caramel off of it

Salted Caramel Sauce with Rose Water and Orange Blossom

An easy homemade salted caramel sauce barely scented with rose water and orange blossom water. Fragrant, thick and luscious.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8
Calories 173kcal


  • 1 cup sugar
  • 1/2 cup water
  • 3/4 cup heavy cream (whipping cream)
  • 2 tablespoon butter
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon rose water
  • 1/2 teaspoon orange blossom water


  • In a medium saucepan, combine the sugar and the water. Stir, then place the saucepan on the stove over medium high heat. Let it cook without stirring until sugar dissolves, then turns into the amber brown color of caramel. This will take around 10 minutes.
  • Removing the pan from the heat, drizzle in the heavy cream slowly whisking while doing so. Return to the heat, and continue whisking. The caramel might seize up initially but will then smooth out over the heat.
  • Add the butter, and whisk until combined. Remove from the heat, and whisk in the salt, rose water, and orange blossom water.
  • Let the caramel cool slightly. It will thicken as it cools, then you can place it in a glass jar. Leftovers can be stored in the fridge for two weeks or so.


Recipe barely adapted from Maureen Abood


Calories: 173kcal