Salted butter caramel with fleur de sel
La sauce caramel beurre salé c’est juste le bon basique à avoir tout le temps dans son frigo… parfait juste dégusté à la cuillère, le caramel beurre salé est aussi la sauce parfaite pour accompagner the pancakes. Un classique à utiliser un peu partout et comme bon vous semble pour le plus grand plaisir des petits comme des grands gourmands ! Et puis je dois vous dire quelque chose, c’est tellement simple de le faire maison que ça serait dommage de s’en priver, non ?! go shoo, on à tous du sucre, cream and butter in stock so no more excuses not to get started, you will not regret it ! And then it keeps well in the fridge or in the cupboard, so I give you the recipe for 2 pots because I still know that you are greedy !
And otherwise (a little idea like that by the way), why not taste it in the chocolate fondant salted butter caramel heart… oh i knew you would be tempted !
- 150 grams of sugar
- 50 g semi-salted butter
- 15 whipping cream
- 3 g fleur de sel
- Make a dry caramel with the sugar.
- Heat the cream and add it little by little off the heat to the caramel. Stir well.
- Then add the fleur de sel then gradually the butter in pieces. Stir until smooth and creamy.
- Put in a jar and let cool.
Bon caramel !
Emilie
marie
9.11.12what kind of pot should we put it in? ? it has to be firm ? I can jam ?
Emilie
9.11.12Yes to keep in a closed jam jar.
andmeinthekitchen
1.2.13Hello Girls !!
I used your recipe for my post of the day, thank you so much it's delicious !
http://uandmeinthekitchen.blogspot.co.uk/2013/02/caramel-au-beurre-sale-salted-butter.html
marine13160
26.2.13make a dry caramel with the sugar ? what is it ?
I'm not a great pastry chef at all sorry…
Emilie
26.2.13You simply put your sugar in a frying pan and let it heat up over high heat..
Severine
9.4.13Mon premier caramel!!!!! How proud!! He was very very good, I filled small tartlets covered with dark chocolate , following your American cake recipe(I no longer remember his name, millionaire something) A massacre!!
Thanks for all the great recipes.
Severine
Emilie
9.4.13Oh thank you very much Séverine I am delighted that you liked it !
lydia
11.4.13THANK YOU FOR THIS DELICIOUS CARAMEL; HOW LONG TO KEEP THIS JAR ?
Emilie
12.4.13You can keep it approx. 1 months at room temperature but I doubt it will last longer !!!
Cathy
8.5.13Hello is it possible to do without the cream ?
Merci
Emilie
8.5.13No, because the cream binds the preparation.
Karine de Patio'nment kitchen
16.1.14Well, as you can see, I couldn't resist the urge to test one of your recipes for a long time and it's a killer, a salted butter caramel of death that kills ! I love it thank you thank you the recipe already on my blog it is the 1st but it will certainly not be the last recipe to test…
Kisses from Reunion
Emilie
19.1.14Roooohhh, you are quick and you were able to find one of the flagship recipes of our blog… 😉
Thank you so much for sharing !!
Belle's delights
23.3.14I also tested your salted butter caramel! Very inspired at home this weekend! <3 Merci, un vrai délice et une mise à l'honneur dans la semaine sur mon blog! See you soon!
Adhan's snack
9.10.15Bonjour,
Can you use liquid cream? 30% mg? A sudden urge to make it and no whipping cream…
Emilie
9.10.15Yes No problem !!!