Salted Butter Caramel Recipe
 

 

I have recently become addicted to the salted butter caramel since I have seen it everywhere here in France and heard a lot about is exquisite flavor. It is addictive, indeed… I usually top my […]

I have recently become addicted to the salted butter caramel since I have seen it everywhere here in France and heard a lot about is exquisite flavor. It is addictive, indeed… I usually top my ice cream scoops with it, but is also very good with fruits, crepes, or waffles. Or course, it can be used for many recipes, particularly desserts. When I make salted butter caramel at home, I usually prepare a lot (about four times the amount of this recipe) and bottle it. So in less than half an hour, I have salted butter caramel for several months.
The salted butter caramel is very common in France and can be easily found part of the desserts in many restaurants. It may seem cliché, but it is quite important to use quality butter and cream to have a tasty flavor. And seen the price of sacue in the supermarket, it is really worth. When preparing it, we must take care of the color of the caramel, it does not have to burn or it becomes bitter.

Salted Butter Caramel Recipe

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Serves: 4 Time: Difficulty: Easy
 
Categories: recipe
 
 

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Uf que si es adictivo. Yo siempre me debato entre hacer una tanda grande, para consevar, o no hacerlo, para resistir la tentación. Pero sí, lo mejor es tener buena consesrva, que con gofres y helado está de muerte 😛 Mi próxima idea era hacer un helado con este sabor, ahora cuando empiece la temporada heladera 😛 Y por cierto, razón no te falta, porque precisamente fue de París de donde volví con el mono de probar todo lo habido y por haber con caramelo de mantequilla salada (bueno, también de cassis, de matcha, y de un montón de obsesiones… Read more »

 
 
 
 
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