Salted Caramel cream

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.)

Salted caramel recipe and crepe-French recipe.jpg

Before tasting it, let the caramel warm up to room temperature.

Be careful, you are going to be addict to this salted caramel recipe !

3 thoughts on “Salted Caramel cream

  • March 19, 2018 at 9:47 pm

    This recipe is awful!

    10 cl of cream is one pint. That is way too much. This recipe makes a weird caramel cream but it nothing like real Carmel.

    Please edit the amounts or remove this recipe.

    • March 30, 2018 at 1:18 pm

      It is not supposed to be a caramel. It’s a French recipe of caramel cream.


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