Sea Salt Valentine’s Day Treat for Two

By on February 12, 2018

Valentine’s Day is coming and you want to make a special treat for your lover. How about something sweet and salty and satisfying plus it doesn’t take more than ten minutes to make. A Sea Salt Caramel Sundae. Yes.

Buy a pint of your favorite vanilla ice cream. Whip up this Spice Islands sea salt caramel sauce and you’re half way to heaven.

Choose pure vanilla extract from Spice Islands. It’s better than perfume.

Have the happiest Valentine’s ever with your favorite person.

Sea Salt Caramel Sauce
Spice Islands

Sea Salt Caramel Sauce

Prep Time: 10 minutes
Total Time: 10 minutes
1-1/2 cups


3/4 cup brown sugar

1/2 cup Karo® Light OR Dark Corn Syrup

2 tablespoons butter

1/2 cup whipping cream OR canned coconut milk

1/2 teaspoon Spice Islands® Fine Grind Sea Salt

1 teaspoon Spice Islands® Pure Vanilla Extract

Combine brown sugar, corn syrup and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute.

Remove from heat; immediately stir in cream, sea salt and vanilla. Serve warm over ice cream, fruit pies or cakes. Or use as a drizzle on brownies, cookies or other desserts. Refrigerate to store. Microwave 30 seconds and stir before serving.


Bourbon: Add 1 tablespoon bourbon to brown sugar, corn syrup and butter mixture and follow recipe.

Cinnamon: Add 1/2 teaspoon Spice Islands® Ground Saigon Cinnamon with cream, sea salt and vanilla. Mix well.

Praline: Add 1/2 cup chopped, toasted pecans with cream, sea salt and vanilla.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”