Hey foodies!!
If there were only one ultimate pastry preparation, we all agree it would be salted butter caramel, right?? Obviously… So it’s only natural to find the recipe on the blog! And here it is!
Salted butter caramel in every form!
On pancakes, on crêpes, in tarts, as a filling for macarons or simply by the spoonful for maximum indulgence—salted butter caramel is just too good!! And I know you, my fellow food lovers, won’t tell me otherwise!!
More recipes from the blog that highlight salted butter caramel:
- Twix-style caramel and chocolate cookies
- Soft pecan and caramel cakes
- Pumpkin and caramel cupcakes
- or the salted caramel whipped ganache.
I won’t just use my usual recipe format here—I’ve added a few photos that clearly show the key steps in the process. Because I’m just that kind and thoughtful!! It’s helpful to visualize the steps in this recipe to better understand them.
Let’s go!
Here are the quantities for about 500 g of caramel. I wouldn’t recommend making less because you need a minimum amount to get a smooth, homogeneous mixture. But no worries—caramel keeps very well in the fridge, and you can even freeze it!
The quantities, as I was saying…
125 g granulated sugar
100 g glucose (if you don’t have any, just use granulated sugar)
190 g heavy cream (at least 30% fat)
20 g butter
65 g white chocolate—I use Cacao Barry’s Zéphyr
1 level teaspoon fleur de sel
25 g milk chocolate—I use Cacao Barry’s Lactée Barry
At the end of the recipe, I sometimes add a little more fleur de sel, depending on my mood!!
The step-by-step
Put the sugar and glucose in a saucepan. Start heating it over low heat.
Meanwhile, place the cream and butter in another saucepan and heat gently as well. Do NOT let it boil… You just want a warm mix with melted butter.
Gradually increase the heat under your sugar/glucose mixture. It will become liquid and start bubbling, like in the photo below.
Keep your cream and butter mixture over very low heat (2 out of 9).
Continue heating the sugar/glucose mixture over medium-high heat (7 out of 9) until it turns a slightly dark amber color. Be careful—things go quickly at this stage…
And then…
Slowly drizzle the still-warm cream/butter mixture into your caramel while whisking.
You might be surprised the first time—it will bubble vigorously and release a lot of steam. I always prepare by whisking with my hand inside an oven mitt. Just a little tip to avoid getting burned…
Keep the mixture on the heat for 30–40 seconds, continuing to whisk.
Remove from the heat and add the white chocolate, fleur de sel, then the milk chocolate. Mix well until smooth and combined.
There you go—you’ve just made salted butter caramel. Now just let it cool at room temperature… Careful—the caramel is very hot and retains heat well. I usually transfer it into a Pyrex baking dish to help it cool faster.
And now… enjoy!!
For the detailed recipe, it’s right over here…
Salted Butter Caramel
( Vote !)
Loading...Ingredients
- 125 g granulated sugar
- 100 g glucose syrup
- 190 g heavy cream (30% fat)
- 20 g butter
- 65 g white chocolate
- 1 level teaspoon fleur de sel
- 25 g milk chocolate
Instructions
Place the sugar and glucose in a saucepan. Start heating over low heat.
Meanwhile, place the cream and butter in another saucepan and also heat over low heat. (Do not boil)
Increase the heat to medium-high for the sugar/glucose mixture until it turns a slightly dark amber color.
Slowly pour the warm cream/butter mixture into your caramel while whisking. (Use an oven mitt—this will cause a strong reaction with lots of steam)
Keep the mixture on the heat for 30–40 seconds while continuing to whisk.
Remove from heat and add the white chocolate, fleur de sel, then the milk chocolate. Mix well until smooth and fully combined.
It's ready!
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