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Recipe · Brittany
Caramel au beurre salé
Salted butter caramel sauce
⏱ 15 minServes 8Easy230 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
160 g (6 oz)sugar
80 g (3 oz)Salted butter
200 g (7 oz)heavy cream (35% fat)
- 160 g (6 oz) sugar
- 80 g (3 oz) Salted butter
- 200 g (7 oz) heavy cream (35% fat)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Put the sugar in a saucepan. Over low heat, let it caramelize WITHOUT EVER stirring!
- Still without stirring, add the butter in small pieces, then mix gently with a wooden spoon until thickened.
- Once thickened, add the heavy cream and cook 5 minutes over low heat, stirring constantly.
- Let the caramel cool for 20 minutes, pour into a jam jar and let cool completely before closing. Keeps 3 weeks in the fridge.
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