salted butter caramel
Use a small stainless steel pan,
In case you don’t have a copper pan.
Pour the sugar into the pan over low heat.
Melt the sugar together with a pinch of coarse Guérande sea salt, and
A tablespoon of water.
Do not mix,
Lest you end up with crystals!
When the caramel turns a golden amber color,
Remove from heat, and
Add the butter cut into small dice.
Mix with a wooden spoon.
Return to heat.
Once the caramel is warm again,
Remove from heat, and
Pour the crème fraîche épaisse or mascarpone, and
Mix again.
You will now have a very smooth caramel.
Wait for the caramel to cool to fill the jar.
The caramel will keep up to two weeks in a cool place…
Provided it has not been eaten by then!
- Run your slightly wet fingers or a brush over the sides of the pan,
to prevent sugar crystallization.
- Warm the cream in the microwave oven for 30 seconds
to prevent hot projections as you add it to the caramel.
Print |
Add to my recipes | Send |
Share on Facebook |
BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
Delicious over sweet buns
and scones on
Sunday morning!
delicate 
Simply perfect to line a
shortcrust pastry shell
for a caramel tart!
For a 370 gr /13 oz Bonne-Maman-style jar:
> 200 gr / 7 oz. extra granulated white sugar
> 100 gr / 3.5 oz butter
> 2 tablespoons crème fraîche épaisse, or
> mascarpone