Homemade Salted Caramel cream

salted caramel creamTerroir is one of the most important terms in French cuisine, the term comes from the word Terre, land in French. In a country as big as France there are different types of soils, different types of climates, animals, and so on. This term, which is very familiar from the world of wine, refers to all these elements and today it is used to describe the origin of various and varied raw materials. The right land for the right raw material.

salted caramel creamOne of the most famous regions in France is the Brittany region, a peninsula located in western France, one of our favorite areas, also because of the fine raw materials that come from it.

salted caramel creamOne of the most famous products coming from Brittany is the salted caramel, in French Caramel Beurre Salé (in simple translation, salted butter caramel). The soft caramel made from salted butter has been appearing in recipe books since 1946 and was sold in various confectionery boutiques in Brittany, mainly in the Morbihan region. It is important to note that salted butter characterizes the Brittany region because historically it was an area where the “Gabelle” tax on salt did not apply (tax from 1343 which at the time caused salt prices to rise in France) and therefore salted butter was always continued to be produced there.

salted caramel creamIt was the famous chocolatier Henri Le Roux who in the late 70s turned salted caramel into a famous product, when he made a soft caramel bonbon with hazelnuts. La Roux’s salted caramel bonbons have been a huge success and their maker has garnered many awards but mostly gained worldwide fame thanks to his creation that has become a hallmark of the Brittany region among French and tourists. 

salted caramel creamCaramel has a reputation for being difficult to make, but if you follow the instructions you can achieve a wonderful result, which is why we always have homemade salted caramel cream in our Parisian apartment. This delicacy is wonderful for ice creams, cakes, cookies, crepes, pancakes, for spreading on brioche and also just with a spoon when needed.

salted caramel cream

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Salted Caramel cream

Ingredients  
200 g sugar
200 g heavy whipping cream
10 g vanilla beans (optional)
150 g butter in room temp’ (cut to small cubes)
5 g Kosher salt

Preparation
1. In a medium heavy-duty saucepan heat sugar, until it melts into a brown amber-colored liquid.
2. Meanwhile, in a small saucepan, heat the cream and vanilla until simmering.
3. After the sugar turned into caramel, pour the boiling cream into the caramel pot through a sieve. Attention! The caramel bubbles and rises to the top. It is best to remove the pot from the heat source for a few seconds, so that the caramel does not slide. Return to the heat source for a few seconds while stirring until a smooth cream is obtained.
4. Remove from heat, add butter and salt and stir until smooth. For a very smooth caramel cream it is recommended to grind with a blender rod.
5. Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator, you can reheat it in the microwave or on Bain-Marie to desired consistency.

Bon-Appétit
Sharon

Comments

  • 24 February 2021
    Desiree

    Thank you for sharing the recipe

    reply
    • 29 September 2021
      Lina

      Thankyou for sharing. I tried this last month, and made this again yesterday. Its so delicious.

      reply
  • 24 February 2021
    Tita Fonseca

    ❤️🙏🍀

    reply
      • 28 February 2021
        Maj

        I made your salted caramel today it turned out fabulous thank you for sharing

        reply
  • 24 February 2021
    Fonseca Tita

    ❤️

    reply
  • 25 February 2021
    Rose Nagy

    Making this foe the weekend! Mille merci! ❤❤❤

    reply
  • 25 February 2021
    Teun

    Thanks. Tried this one with cinnamon and that is also delicious

    reply
  • 25 February 2021
    Erika

    What temperature should the caramel come to before adding cream? I ask because your consistency is amazing and mine is usually not this thick and creamy. Thank you!

    reply
  • 26 February 2021

    Hi!! Thanks for sharing the recipe!! How do you prevent it from crystallizing?

    reply
    • 06 May 2021
      Gregg

      This recipe is a dry caramel, which cannot crystallize like a wet caramel

      reply
  • 26 February 2021
    Paola

    First of all, thank you for the recipe! I love salted caramel and everything from Brittany!
    I will bake some cookies and cover them with the salted caramel on top!!!

    reply
  • 26 February 2021
    Stèfanie

    Looks amazing! I will definitely use this as a layer for tiramisu!

    reply
  • 26 February 2021
    Ayelet

    The recipe is amazing! Can’t wait to make it!
    I would make caramel macarons with dark chocolate ganache and salted caramel cream 😊.

    reply
  • 26 February 2021
    Eddi brown

    Would be a delicious layer in dark chocolate almond turtles!

    reply
  • 26 February 2021
    Esther

    Thanks a lot for the recipe! I will try to make a Brittany ice cream, using cream, crêpes dentelles and your delicious-looking caramel… Hope it turns out as I imagine it! 😁

    reply
      • 08 April 2021
        Valentina

        I loved the recipe, I hope to make it soon, can I use liquid vanilla essence? Greetings from Chile

        reply
  • 26 February 2021
    Mônica

    I’ll fill my Easter Egg!!

    reply
      • 02 May 2021
        Smriti

        Hi thanks for the lovely recipe … how’s the consistency of the caramel can it be used to fill chocolate? Will it still be gooey to bite ?

        reply
  • 26 February 2021
    Rainy

    Love this, might use it to make some turtles next

    reply
  • 26 February 2021
    María

    Thank you for the recipe, I’ll do it tomorrow, eclairs with this salted caramel sauce 😋

    reply
  • 26 February 2021
    Anja Rosenau

    Hi. I’m looking forward to fill my Easter Bonbons with the Salted Caramel.
    It will be delicious with a crunchy layer and a good dark chocolate around.

    reply
  • 26 February 2021
    Jaime Pellicero Calvo

    I’d love to use it inside a croissant! Love this recipe 🥰

    reply
  • 26 February 2021
    Guy

    If I’ll coat the caramel with chocolate will it last with no refrigerator?

    reply
  • 26 February 2021

    Thank You for amazing recipe! Will use it as a layer in my chocolate caramel cake and also as a filling for my gooey dark chocochip cookie!! Also will use it in an Indian dessert inspired cake where we usually use condensed milk as a filling.

    reply
  • 26 February 2021
    Orit

    This looks amazing 🤩 I’m supposed to have a new kitchen installed in 2 weeks and this for sure will be one of the first things I’ll make! Then make delicious brownies and put some swirls of this salted caramel, or maybe a chocolate tart with this will be great too💪🏽

    reply
  • 26 February 2021
    Rebecca

    Thank you for the recipe! I’m going to make it and swirl it into some homemade ice cream this weekend! It looks amazing!

    reply
  • 26 February 2021
    Mouna Lahlou Rast

    I am making a caramel apple cake to a very sweet great-grandma. It’s a surprise! She loves caramel! I am going to use the caramel in the cake batter, in the apple filling, drizzle it between the layers, and use a lot of it in the Swiss meringue buttercream as well as on top of the cake for the final decoration. She is going to love it!

    reply
  • 26 February 2021
    Rosemary O'Neill

    I am going to use it to fill the macarons shells that are about to come out of the oven! Bon weekend!

    reply
  • 26 February 2021
    Desiree

    I am on a bit of a diet, but I’ll have to make this for my cheat day! I’m thinking it would be excellent swirled into a brownie cheesecake! ❤️

    reply
  • 26 February 2021
    Azwar

    Thanks for practical and detailed recipe. This is what I have been looking for.

    reply
  • 26 February 2021
    Bell

    Thanks for sharing with us…
    i will use it for filling eclairs…dipping cookies…topping ice cream…making drinks…spreaing breads…whatever we like…thanks!!!

    reply
  • 27 February 2021
    Ayelet

    Thanks for the recipe! Can’t decide what to start with: Brownie, bites of Crispy dough with caramel and chocolate, flan, or just dip my finger😉

    reply
  • 27 February 2021
    Charlotte galy

    Merci pour cette recette !
    Je croise les doigts pour le tote bag !

    Trop envie de tester dans une crêpe avec de la chantilly .
    Hâte de vous retrouver <3

    reply
  • 27 February 2021
    Kamilla

    Love this recipe! I’ve used it as a topping on an orange-gingerbread cheescake and I put it to my coffee☕🍰 next time i’m going to use it as a filling for cupcakes ❤️

    reply
  • 27 February 2021
    Eva Cogan

    Oh my GOD! I will make some dark chocolate, hazelnuts and salted caramel tartlettes, to go with my coffee as I watch the next tour on Friday with Mamush & Mamush. Can’t wait!

    reply
    • 09 March 2021
      Mouna Lahlou Rast

      Thank you so much!! I am so excited! I am trying to contact via the “contact us” form. I click on “submit” and it doesn’t seem to go anywhere.
      Mouna

      reply
  • 10 March 2021
    Lamar N

    This looks so delicious! Can’t wait to make it! Are you using salted or unsalted butter?
    Thank you!

    reply
  • 11 March 2021
    Gary

    The butter separated and could not combine into a creamy texture. What did I do wrong?

    reply
      • 12 March 2021
        Gary

        Yes, I used an immersion blender. I think the sugar may have overcooked. The mixture had a burned taste. I tried the recipe again and I did get a proper emulsion this time. I notice that the sugar is caramelizing very quickly, before the sugar turns into a liquid. Is this common? I think the sugar is burning in some parts before the entire sugar is liquid. I have tried cooking in a Le Creuset dutch oven as well as a different pan and I get same results. Should I be using much lower heat? I am using medium/low heat. Thanks!

        reply
  • 17 March 2021
    Riz

    Hi thank you for sharing the recipe!!
    I’m wondering how long I can store a jar of this caramel in my fridge for before it expires?
    Thanks 😊

    reply
  • 17 March 2021
    Amber Sade

    Will this work for flan? I really like flan-cake but I have a track record of poorly made carmel attempts that averages about 4 fails per 5 or 6 tries 🤦🏽‍♀️. I am having trouble finding my niche with cooking sugar. I can make pies, cakes, and custards till the cows come home, but plain ol’ sugar has me beat. Any magical words of wisdom? Or fancy words that sound magical? I’m not picky 😄

    reply
  • 19 March 2021

    Hello! Do you have a recipe book in the market? I love your desserts. You are such an inspiration.

    reply
  • 28 March 2021
    Maria

    Is there an ideal temperature to cook the sugar to? Mine came out a little darker than what is pictured. I probably heated the sugar on too high of a temp.

    reply
  • 23 June 2021

    Obrigado pela maravilhosa receita!

    reply
  • 23 July 2021
    Sara

    Hi Sharon! Definitely going to give this recipe a try.
    Would this work with plant based whipping cream and butter? Thanks!

    reply
  • 09 August 2021
    Ashleigh

    I used this recipe today for my daughter’s 2nd birthday. Thank you so much for sharing the recipe!!!!!!!!

    reply
  • 22 September 2021
    Pasquale

    I don’t unow how and when I found you but your recipe are really useful.
    The recipe’s description are so detailed.
    Thank you for sharing

    reply

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