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 
salted butter caramel
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.
cream, sugar, 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.
let melt sugar & warm up cream
- 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.
add cream
- Once the cream is well incorporated, add the salted butter and a pinch of salt.
add butter
- Serve in small jars or a bowl, depending on when you plan to eat it.
Enjoy!
