Salted Butter Caramel, a traditional treat in Brittany for centuries, has only recently picked up popularity across the globe. It was first created by Henri Le Roux in the 1960s and later popularised by Pierre Hermé with his salted caramel macaroons in the late 1990s.
Salted Butter Caramel is fairly easy to make, can store well for days and is relatively cheap when made at home. It can be used in pretty much anything! From fillings in muffins and brownies, as a glaze for cakes, over ice creams or even lattes.
You will require the following equipment:
- A sterilised jar / container
- A heavy bottom pot / saucepan
- a wooden spoon
Place the sugar in the pot and add the honey to it. Heat on medium heat until all the sugar has dissolved and turns to an amber colour. Be very careful to watch the pot as sugar cooks quickly and continues to do so even once off the heat. You want to achieve a slightly dark amber colour, however if you’re trying this for the first time I’d recommend taking it off once it touches a light amber. The best way to judge the colour is to let the caramel run off the spoon.
Once you reach your desired colour take it off the heat and add the cream in 3 to 4 batches, stirring well with a wooden spoon after each addition. Before the last addition you can return the pot to the gas (heat) and continue cooking for another minute or so until it is slightly thickened. Be careful when adding the cream as it tends to boil over and splatter. Always keep a kitchen towel handy.
Turn off the heat, add the butter and stir well to combine. Stir in the sea salt. Transfer into the sterilised container or jar and store in the fridge for up to 2 weeks. Re-heat in the microwave or by placing the jar in a bowl of warm water to loosen the caramel before using it for anything. The colder the caramel is, the milder the taste will be.
Caster Sugar (200 gms / 1 cup), Mild Honey (15 gms / 2 tbsp), Heavy Cream (150 ml), Butter (160 gms / 10 tbsp), Sea Salt (4 pinches)