Are you a chocolate person or a caramel person? To me, it’s a hard question to answer. Probably I’m half and half. Comparing to chocolate, caramel is really affordable luxury, if you think everything French is luxurious.
Yes, caramel is French. This salted butter caramel is from Bretagne (Brittany) region of France. You can use salted butter rather than unsalted butter if you prefer to cook like a Brittany person.
Th caramel sauce is very versatile, you can add it on the cheesecake, cakes, cookies before baking and also drizzle on the top of cakes, cookies, ice cream, etc before serving. Enjoy! 🙂
Salted Butter Caramel Recipe
Ingredients
- 4/5 cup granulated sugar (180 g)
- ¾ stick unsalted butter (85 g), cold and cut in cubes
- 1/3 cup heavy cream (80 g)
- 1/8 teaspoon salt
Directions
1. Add sugar in a thick bottomed sauce pan. Over medium high heat, melt it without water. Start to stirring when a part of sugar started browning. Keep stirring until the sugar turn into syrup. I always melt sugar without water, which is faster and authentic to me.
2. When the syrup becomes brown, stir in butter and salt. The butter should be cold enough to stop caramelizing. Mix rigorously until combined.
3. stir in cream slowly until homogeneous. Immediately pour in a heat-resistant glass jar and let cool.
Note
The caramel should be consumed in 7 to 10 days when stored in refrigerator.
anniegurumi says
This looks so delicious! I can’t wait to try it out someday. 🙂
Eugenie says
Thanks Annie. It is! It’s also perfect with vanilla ice cream 😉
anniegurumi says
YUM!!!! I didn’t even think about putting it on ice cream. Thanks Eugenie!
Damask says
Eugenie, if we cool and pour it in a jar, will it stay liquidy or become hard? How long can we store it?
Eugenie says
Hi Damask. When it’s done, put the pan in the iced water to stop caramelizing first. The caramel should be sticky yet liquidy enough at room-temperature, so you can transfer it to a jar later. The caramel should be consumed in two weeks when stored in refrigerator. Happy cooking!
vanesha says
you are amazing! i learned pastry and baking as well.. looking forward to take pastry and baking at cordon bleu. gonna try your caramel recipe thanks!! 🙂
EugenieKitchen says
Hi Vanesha, That’s a good idea, Cordon Bleu is a great school 😉 Happy baking!
MaRyNa J says
Hi Euginie, what type of double cream you used? And what is double cream meant? Which one?
EugenieKitchen says
Hi Maryna, Double cream is consisted of 48% butter fat but it also works with heavy cream (35+% butter fat). Happy cooking!