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 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

Average Rating: (No Ratings Yet)
Loading...

Serves: 4 Time: 30 m Difficulty: Easy

Ingredients

• 100 g of sugar
• 10 cl of cream 30 % m . g .
• 25 g of Breton salted butter (demi – sel)
• 1 pinch of sea salt

Directions

1. In a pot, heat the sugar a few minutes over medium-low heat until it turns dark brown. Do not stir the sugar at all.
2. Turn off the heat and mix well with the cream previously heated with a wooden spoon. Take care, it can splash.
3. Add salt and the butter, which should be very cold.
4. Mix well until the butter is completely integrated.
5. Heat a couple of minutes on low heat to melt any lumps.
6. Let it cool and you can use it.

Hints, Tips, and Tricks

• It is important not to stir the sugar while heating.
• Take care not to burn the caramel. If you catch a black gets very bitter. The point is a little dark brown .
• Serve with ice cream, fruit, pancakes , waffles , toast … Or use it to prepare other recipes.
• It can be stored in the fridge once cooled for several days.
• If you want to make a lot, you can let cool upside down in sterilized jars to preserve it longer.
• Use a squeeze of lemon if you want to avoid the caramel to thicken a lot.
• If the caramel is too thick, you can reheated in boiling water a few minutes .
• Beware of  hot sugar ! The sugar when heated can cause  serious burns. Avoid touching ( or licking ) the caramel until it is very cold… Do not touch the caramel with your fingers at all!

 

Categories: recipe

Tags: caramelo mantequilla