With just four ingredients and 15 minutes, this caramel au beurre salé enhances desserts like crepes, macarons, or ice cream with its perfect sweet-salty balance. Here’s how to make it at home.
Recipe Information
Yield: 320 g
Calories per tablespoon: 125 kcal
Prep Time: 5 min
Cooking Time: 10 min
Total Time: 15 min
Cuisine: French
Category: Desserts
Ingredients
200 g sugar
90 g butter
120 ml heavy cream (35% fat)
1 tsp Maldon salt
Instructions
Melt the sugar: In a saucepan over medium heat, melt the sugar without water, stirring until it becomes liquid and golden. Caution: Do not let it burn (dark brown = bitter).
Add butter: Remove from heat and add the butter. Stir with a spatula until fully combined, ignoring the initial sizzling.
Incorporate the cream: Slowly pour in the warm (not cold) heavy cream, whisking continuously to avoid lumps.
Season and heat: Return to medium heat, add Maldon salt, and stir until smooth and glossy.
Cool: Let it cool slightly, transfer to a glass jar, and seal once fully cooled.
FAQs
What is Maldon salt?
A delicate, flaky sea salt perfect for gourmet finishing touches.Can I use salted butter?
Yes, but omit the Maldon salt to prevent over-salting.How do I know the caramel is ready?
Look for a glossy golden color. If it turns too dark, it’s burnt and will taste bitter—start over.
Why You’ll Love It in 2025
“It’s simple and elevates any dessert”. On today its versatility and signature taste keep it a favorite. Drizzle it over waffles, cakes, or enjoy it on its own—the Breton touch works magic.
Quick Summary
Melt sugar, mix in butter, add warm cream, season with salt, and let cool in a jar. Ready to enjoy!
