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
- 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
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.
The caramel should be consumed in 7 to 10 days when stored in refrigerator.