The first time I tasted salted caramel sauce, it was a true revelation. Its sweetness and subtle balance between sweet and salty make it an essential delicacy. It can be used in all desserts: crêpes, cheesecakes, waffles, cupcakes, entremets, mousses, ice creams, or even as a topping on muffins for an irresistible gourmet touch. Its recipe is very simple, requires only 3 ingredients, and making it at home takes just a few minutes. It’s also much cheaper than store-bought caramel.
You can see my new updated recipe: Thick and creamy salted caramel
Table of Contents
Origin of salted butter caramel
Originating from Brittany, this creamy and delicately salted caramel, made with salted butter, is mentioned in cookbooks as early as 1946 and has become an emblematic specialty, particularly in Morbihan. Its popularity continues to grow, with a proudly claimed Breton identity.
Tips and tricks :
Add the butter at the beginning with the sugar to be able to mix the caramel without any problems. If you’re skilled at melting sugar into caramel, you don’t have to add the butter at the beginning. You can add it to deglaze the caramel after the cream or once the caramel has cooled a bit. In this case, use an immersion blender to incorporate it thoroughly.
Lift the pan from the heat from time to time and stir well. This lowers the temperature of the caramel and gives the sugar crystals time to melt.
Remove the caramel from the heat before it gets too dark. It will continue to darken once off the heat. Deglaze it quickly with cream to prevent it from continuing to cook and darken.
Add hot cream to avoid splattering and prevent the caramel from hardening. You can bring it to a boil or simply heat it.
After adding the cream, use a whisk and stir constantly.
For a creamier caramel, use less cream or let it cook longer. For a very creamy caramel, you can also keep half of the butter until the caramel has cooled a bit (around 60°C / 140°F), then blend it with the caramel.
Video recipe:
Ingredients:
NB: You can find the printable recipe card at the end of the article.
- 400 g granulated sugar (14 oz)
- 80 g semi-salted or unsalted butter (2.8 oz)
- 400 ml heavy cream (14 oz) (you can reduce to 300 ml / 10 oz if you want faster cooking and a creamier caramel).
- 1/2 teaspoon of salt, if using unsalted butter.
Preparation steps :
1. Put the sugar and butter in a large and tall saucepan, then heat over medium heat.
2. As soon as the butter begins to melt, stir with a spoon. Don’t hesitate to stir, the sugar will clump and form lumps, but everything will eventually melt gradually.
3. In another saucepan, heat the heavy cream to boiling, making sure to do so before the caramel begins to color
4. Remove the saucepan from the heat as soon as the sugar has completely melted and has taken on a nice caramel color, without becoming too dark. Pour in the hot heavy cream little by little while continuously whisking to avoid the formation of lumps.
5. Add the salt if unsalted butter has been used or if a saltier flavor is desired, taking care to avoid any splashes.
6. Put the saucepan back on the heat and let it boil until the desired consistency is reached, between 2 and 5 minutes. Keep in mind that the caramel will thicken as it cools; the longer it boils, the denser its final texture will be.
7. Pour the caramel into a jar, straining it through a fine-mesh sieve to remove any caramel crystals.
8. Let it cool before closing the jar.
Storage of salted butter caramel
Salted butter caramel can be stored in the refrigerator for about 2 weeks, provided you have any left, as it disappears quickly because it’s so delicious. Personally, I often keep it in the cupboard for a week without any problem.
Easy and Quick Salted Caramel Sauce Recipe
INGREDIENTS
- 400 g granulated sugar (14 oz)
- 80 g semi-salted or unsalted butter (2.8 oz)
- 400 ml heavy cream (14 oz )(you can reduce to 300 ml / 10 oz if you want faster cooking and a creamier caramel).
- 1/2 teaspoon salt if using unsalted butter.
PREPARATION
- Put the sugar and butter in a large and tall saucepan, then heat over medium heat.
- As soon as the butter begins to melt, stir with a spoon. Don't hesitate to stir, the sugar will clump and form lumps, but everything will eventually melt gradually.
- In another saucepan, heat the heavy cream to boiling, making sure to do so before the caramel begins to color
- Remove the saucepan from the heat as soon as the sugar has completely melted and has taken on a nice caramel color, without becoming too dark. Pour in the hot heavy cream little by little while continuously whisking to avoid the formation of lumps.
- Add the salt if unsalted butter has been used or if a saltier flavor is desired, taking care to avoid any splashes.
- Be cautious of splashes !
- Put the saucepan back on the heat and let it boil until the desired consistency is reached, between 2 and 5 minutes. Keep in mind that the caramel will thicken as it cools; the longer it boils, the denser its final texture will be.
- Pour the caramel into a jar, straining it through a fine-mesh sieve to remove any caramel crystals.
- Let it cool before closing the jar.
Thank you for visiting my blog and your comments.
You can also follow me on my youtube channel