Salted caramel is a French classic from Brittany, where it’s made with sea salt, or fleur de sel. It’s used on crepes, and in pastries. Making caramel might seem complicated, but it’s actually easy. Just watch over it as it cooks to make sure it doesn’t burn. No multitasking on this one!
Makes approximately 300ml (1 ¼ cup)
Time: 15 minutes
200g (1 cup) white caster sugar
60ml (1/4 cup) water
80g (1/3 cup) salted butter
125 ml (1/2 cup) 35% cream
1 teaspoon fleur de sel (regular salt is ok too)
In a small saucepan over low heat, melt the sugar in the water, stirring until it becomes golden. At first it will be long, but as the caramel colors it will start cooking faster! Watch over it to make sure it does not burn!
Add the butter and stir it in. Careful, the caramel will boil when the cold butter hits it!
Add the cream, once again the caramel will bubble. Stir well, then add the salt and stir again until melted. Remove from the heat.
Let the caramel cool before enjoying.