Homemade Salted Caramel cream
Terroir 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.
One 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.
One 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.
It 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.
Caramel 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.
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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
Desiree
Thank you for sharing the recipe
Paris Chez Sharon
With love!
Lina
Thankyou for sharing. I tried this last month, and made this again yesterday. Its so delicious.
Paris Chez Sharon
Thank you!
Tita Fonseca
❤️🙏🍀
Paris Chez Sharon
🙂
Maj
I made your salted caramel today it turned out fabulous thank you for sharing
Paris Chez Sharon
Thanks so much!
Fonseca Tita
❤️
Paris Chez Sharon
🙂
Rose Nagy
Making this foe the weekend! Mille merci! ❤❤❤
Paris Chez Sharon
Avec plaisir!
Teun
Thanks. Tried this one with cinnamon and that is also delicious
Paris Chez Sharon
Great to hear!
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!
Paris Chez Sharon
Actually the Caramel becomes thick after it’s not longer hot (please watch the video). I use my eyes for the color of the caramel 🙂
Barbara
Hi!! Thanks for sharing the recipe!! How do you prevent it from crystallizing?
Paris Chez Sharon
Hey, when it’s cold we can’t prevent it…
Gregg
This recipe is a dry caramel, which cannot crystallize like a wet caramel
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!!!
Paris Chez Sharon
Amazing idea!
Stèfanie
Looks amazing! I will definitely use this as a layer for tiramisu!
Paris Chez Sharon
Thanks! Great idea 🙂
Ayelet
The recipe is amazing! Can’t wait to make it!
I would make caramel macarons with dark chocolate ganache and salted caramel cream 😊.
Paris Chez Sharon
Hey 🙂 Can’t wait to see it!
Eddi brown
Would be a delicious layer in dark chocolate almond turtles!
Paris Chez Sharon
indeed! 🙂
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! 😁
Paris Chez Sharon
Woow! amazing 🙂
Valentina
I loved the recipe, I hope to make it soon, can I use liquid vanilla essence? Greetings from Chile
Paris Chez Sharon
Hey 🙂 It’s better not to use liquid, have a great day!
Mônica
I’ll fill my Easter Egg!!
Paris Chez Sharon
Great idea!!
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 ?
Paris Chez Sharon
Hey. it’s not for chocolate filling, I mean it can be but not for chocolate that has to be kept long time 🙂
Rainy
Love this, might use it to make some turtles next
Paris Chez Sharon
Turtles? 😉
María
Thank you for the recipe, I’ll do it tomorrow, eclairs with this salted caramel sauce 😋
Paris Chez Sharon
Sounds great!
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.
Paris Chez Sharon
What a great idea!
Jaime Pellicero Calvo
I’d love to use it inside a croissant! Love this recipe 🥰
Paris Chez Sharon
Thank you! Sounds interesting 🙂
Guy
If I’ll coat the caramel with chocolate will it last with no refrigerator?
Paris Chez Sharon
You can coat it if it’s very cold and thick 🙂
Suchita Chhabria
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.
Paris Chez Sharon
Wow! so many great ideas 🙂
Paris Chez Sharon
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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💪🏽
Paris Chez Sharon
Great idea!! Love brownies 🙂
Paris Chez Sharon
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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!
Paris Chez Sharon
Omg! AMAZING!
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!
Paris Chez Sharon
You are going to make her very happy 🙂
Paris Chez Sharon
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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!
Paris Chez Sharon
Good idea, bon weekend!
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! ❤️
Paris Chez Sharon
Love this idea, cheat day is very important 🙂
Azwar
Thanks for practical and detailed recipe. This is what I have been looking for.
Paris Chez Sharon
With love 🙂
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!!!
Paris Chez Sharon
Love your ideas 🙂
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😉
Paris Chez Sharon
I agree, it’s not so easy to choose 🙂
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
Paris Chez Sharon
Tres bonne idee! 🙂
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 ❤️
Paris Chez Sharon
Love this idea~!!
Robina
Thank you for sharing this recipe.
Paris Chez Sharon
With love.
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!
Paris Chez Sharon
Sounds so so good!
Paris Chez Sharon
Thank you all for the amazing ideas! We had to choose 3 of you and it wasn’t easy 🙂
SUCHITA CHHABRIA
MOUNA LAHLOU RAST
ORIT
Congratulations, you have won our tote bag and notepad. Please contact us through the contact page.
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
Lamar N
This looks so delicious! Can’t wait to make it! Are you using salted or unsalted butter?
Thank you!
Paris Chez Sharon
Thank you! Please see on the recipe 🙂
Gary
The butter separated and could not combine into a creamy texture. What did I do wrong?
Paris Chez Sharon
I don’t know cause I didn’t see how you made it. Did you use the hand mixer?
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!
Paris Chez Sharon
Hey 🙂 Caramel is all about trying again and again and getting to know your oven and pots 🙂
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 😊
Paris Chez Sharon
Hey,please go to the last line in the post 🙂
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 😄
Paris Chez Sharon
Hey, I didn’t understand the question.
Dorene Tan Muzii
Hello! Do you have a recipe book in the market? I love your desserts. You are such an inspiration.
Paris Chez Sharon
Thanks 🙂 Not a recipe book 🙂
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.
Paris Chez Sharon
Hey, most of the people don’t have a thermometer at home, this is the reason I didn’t publish the temp’. The most important is to try a few times and to see the color you love.
Baconfesso
Obrigado pela maravilhosa receita!
Paris Chez Sharon
Thanks!
Sara
Hi Sharon! Definitely going to give this recipe a try.
Would this work with plant based whipping cream and butter? Thanks!
Paris Chez Sharon
hey, no 🙂
Ashleigh
I used this recipe today for my daughter’s 2nd birthday. Thank you so much for sharing the recipe!!!!!!!!
Paris Chez Sharon
Thanks so much! Happy Birthday!
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
Paris Chez Sharon
Thank you@
Altagracia
Amazing! Sharon
Thanks!
Paris Chez Sharon
With LOVE!!!
Daniela Andersen
Ever since I have discovered this recipe on Instagram I can’t stop making and eating this amazing caramel cream. I still haven’t used it for cakes or anything, I just keep eating it straight out the jar. Absolute love it!
Paris Chez Sharon
Thank you!
Daniela
…and I just made 12 little jars as Christmas giveaways for co-workers and friends this year ❤️
Paris Chez Sharon
Oh great!!!
Claudette
Hi…thank you for sharing this recipe. I made it yesterday and its deelish! I had hoped it would thinken after chilling overnight in the fridge tho. Any suggestions to get it be closer to stretchy toffee consostency?
Paris Chez Sharon
Thanks 🙂 indeed it should be thicker after chilling…
Robina
Hi. Do you run workshops?
I live in England.
Paris Chez Sharon
Hello 🙂 no.