Salted caramel is just incredibly good! You can eat the salted caramel with bread, or with french crepe, you can also cook it in a cake (You can stuff madeleines with for instance) or eat it just like that with a spoon.
So easy to realize, the only risk lies in the realization of the caramel, and I planned well so that it is a success with you too! The hardest part is deciding what to eat with. Bread, pancakes or on your fingers ?!
The caramel salted butter is a tradition from Bretagne (Brittany, west of France). The tip of salt gives more taste to the caramel and adds a gourmet touch.
Ingredients for your amazing salted caramel
- 150 g sugar
- 2 tablespoons water
- 10 cl light cream
- 50 g of salted butter (Or normal butter and salt)
Preparation of your salted caramel
Start by making a caramel with sugar and water. Be careful, I insist on this advice: Do not mix the caramel!
Put the sugar in a medium saucepan over medium het with the water. Gently shake the sauce pan, but do not stir with a spoon. You risk crystallizing the sugar and we don’t want that. Be careful not to burn the sugar. Once sugar is completely melted, immediately add the butter and mix with a spoon. Then add the cream. Mix well. You will have a creamy texture.
If you let it cool, it will be slightly elastic. And if you put it cool, it will harden. You can keep the caramel cream with salted butter a few days cool, in a closed jar. But normally it will not hold up long if you have greedy people at home. (Or kids. Or me.)
Before tasting it, let the caramel warm up to room temperature.
Be careful, you are going to be addict to this salted caramel recipe !