Salted butter caramel

This time I’ll share with you a very simple recipe that contains only three main ingredients: sugar, cream, and salted butter. French people use this caramel in many different ways: as “macaron” filling, adding caramel flavour to cakes, cookies or any other pastry. It is very typical in Britanny, where they often eat it with crêpes (pancakes) as a dessert.

By changing the quantity of cream, you can make it more or less liquid. You can also add some nuts, chocolate, dried fruits to give it a more original taste. For fillings, you need to use half sugar and  half cream + butter to give it a more solid consistency.

Salted butter caramel can be a perfect gift as well, for example to your loved ones during Christmas time – I have received several orders already

 Yield: 500ml of caramel, enough to serve with pancakes for 5

Ingredients: 

• 200g sugar
• 250ml cream
• 50g salted butter (or 80g if you want a stronger taste)
• a pinch sea salt (ideally “fleur de sel”)

Step by step: 

•  Prepare all ingredients: cream, sugar, salted butter & sea salt.

• Pour sugar in a saucepan and let it melt – mixing in the solid sugar grains from time to time with the melted sugar. Make sure that the sugar does not burn, keep the heat low. Meanwhile, pre-heat the cream in another sauce pan.

• When the sugar is melted and dark brown, add the pre-heated cream little by little, all the while whisking it quickly with the help of a spoon.

• Once the cream is well incorporated, add the salted butter and a pinch of salt.

• Serve in small jars or a bowl, depending on when you plan to eat it.

Enjoy!