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salted butter caramel

Lou: I saw a nice recipe for salted butter caramel The Table of Penelope .
Épouxcurien : Ah! that's in my palette!
Lou: How would you like me to do! Especially as Patricia, the author of the recipe, is Norman. Bretons and Normans, they are knowledgeable in salted butter caramel.
Épouxcurien : So what are you waiting for? ;-)
Lou: Okay, I do, caramel. Imagine if I had butter Norman! Remember when we were at Caen, I ate almost spoon, so it was good!
Épouxcurien : It is our good butter, too. This is indeed the choice, that's all!
Lou: I am starting!

Épouxcurien That conversation between me and that led to the realization of this great recipe that turned out delicious and easy to do because very well explained by Patricia. That's why I reproduce the recipe here in full. If you perform, you will love the creaminess of caramel and taste delicious.

This lovely pot of caramel can make an excellent gift greedy. It goes to delight pancakes, cakes and bread. As Patrick suggests in her recipe for apple pie , you can extend the caramel tart baked before adding the apples. You can even place in the center of a cupcake and also use finishing glaze as does Louise's Blog The Sacristan

So you start?

salted butter caramel
For a full caramel pot the size of a jar of Bonne Maman jam (at Note qu'Épouxcurien left its traces in the pot of caramel, before taking the first photo):
120 g caster sugar (Lou: regular white sugar)
60 g salted butter
15 cl whipping cream liquid (Lou 150 ml cooking cream 35%)
1 teaspoon water (Lou: 1 tsp water)

Put sugar in a saucepan with the teaspoon of water on medium heat and allow to dissolve sugar until it caramelized to a golden brown (Lou: it takes several minutes). While monitoring, it can quickly become dark brown and will be overcooked.

same time, warm the cream and add the caramel off the heat. Stir vigorously. Beware the temperature of the caramel may cause splattering. Add

, still off the heat, the salted butter into small pieces while continuing to stir to get a creamy sauce. Give 2 minutes

caramel on the stove, stir so the butter is fully melted and sauce is well blended.

Pour caramel sauce and salted butter in a jar (Lou previously sterilized in boiling water 20 minutes), then cover. Let stand a day for the caramel thickens. He also keeps in the refrigerator about 10 days (Lou: I did it to cool to room temperature and then I chilled. The next day he was a remarkable smoothness.)

Thanks Patricia and Louise!