Our cheeses logo
Caramel Sauce With Camembert From Here

Caramel Sauce With Camembert From Here

about 500 ml (2 cups)


  • 250 ml (1 cup) sugar
  • 60 ml (1/4 cup) water
  • 85 ml (1/3 cup) salted butter
  • 250 ml (1 cup) 35% cream
  • 2 200 g (6 ½ oz) packages of Camembert from here, rind removed, coarsely chopped


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a saucepan over low heat, dissolve the sugar in the water.
  • Keep over low heat until the mixture turns deep golden brown.
  • Remove from heat and add the butter and cream, stirring with a wooden spoon.
  • Put the mixture back over low heat and cook until smooth.
  • Gradually add the Camembert while stirring, allowing the cheese to melt.
  • This caramel sauce is excellent served hot or warm over crepes, French toast, waffles, or fruit. Once cooled, the sauce makes an excellent cake frosting or spread for toast.


  • Pour the caramel sauce into tartlet shells, chill, and top with fruit.


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines