Salted Butter Caramel
Hello, hello,
Today I’ll show you how easy it is to make salted butter caramel.
The best part is that it’s not only incredibly delicious, but also very simple to make if you know a few tricks.
The first thing you need to know is that a well-made caramel doesn't splatter! People are often afraid of getting burned by the sugar, but honestly, if you follow the recipe to the letter, there is no risk.
Here is the list of ingredients:
- 120g caster sugar
- 45g glucose
- 50g water
- 63g heavy cream
- 125g butter
- 1/2 tsp coarse salt
What you need to know:
Glucose: It is essential for two reasons. First, it acts as an anti-crystallisation agent, keeping the caramel beautifully smooth, even when frozen, for example when used as an insert in a dessert. Second, it provides a rounder sweetness than regular sugar alone. If you replace part of the sugar with glucose, your caramel will be perceived as creamier, more harmonious, and less overly sweet.
Cream and butter: Always use heavy cream and real butter! That's how you get the right textures and make indulgent desserts.
Equipment needed:
- A thermometer
- A small saucepan
- A whisk
- A spatula
- One large jam jar or 2-3 small ones
For this recipe, you can also use a whisk with a built-in thermometer.
Let's go!
Start by heating 63g of cream, either in the microwave or in a saucepan. Personally, I heat it for 40 seconds in the microwave at full power. Once the cream is nice and hot, set it aside.
It is very very very important to heat the cream in advance, because if you add cold cream to the caramel, it will splatter and/or clump in your saucepan.
In your saucepan, add 120g of sugar.
Add 45g of glucose and 50g of water. Bring the mixture to a boil and let it heat until 175°C.
A thermometer is essential for making salted butter caramel.
You will see that the sugar/glucose/water mixture will first boil, then the bubbles will get bigger, and finally around 160°C the sugar will start to colour. I like to take it up to 190°C for a nice dark caramel, but if you prefer a light caramel, you can remove it around 175°C without any problem.
If you have an induction hob, be careful! Sometimes induction can interfere with electronic devices... so the temperature displayed on your thermometer may be slightly higher (we have noticed about 10°C too much). We recommend trusting the colour of your caramel. :-)
Below you can see the progression of the caramel step by step.
Once the right temperature is reached, remove the saucepan from the heat and place it on a trivet.
Then pour the previously heated cream into the saucepan and leave for 10 seconds. Then whisk the mixture to obtain a smooth and homogeneous blend.
Then let the cream/caramel mixture cool down to at least 116°C. If you add the butter straight away, you risk it splitting.
Once 116°C is reached, or even lower is fine too, add 125g of cold butter and 1/2 tsp of coarse salt.
If you don't like salt in your caramel, you don't have to add any. Personally, I add a good teaspoon because I love it!
Mix again with your whisk to obtain your salted butter caramel.
And there you have it!
Your caramel is ready to be jarred. This recipe is perfect for one large jam jar or 2-3 small ones.
This caramel is perfect for filling macarons, topping your crêpes or spreading on bread.
Store your caramel in the fridge preferably. It can be kept for 3 months in the refrigerator.
Wishing you a wonderful day!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
Watch our recipe in video!
Related products
Glucose - 300g
Glucose syrup - 375g
Glucose syrup - 1kg
Digital Thermometer -50 to 300°C
230g glucose syrup
2 in 1 Whisk thermometer
Glucose syrup, 350 g
Glucose syrup, 1 kg
Dough scraper light blue silicone, small
Whisk 30 cm
WECK tumblers 290 ml, set of 6 incl. glass lids
WECK tulip jars 370 ml, set of 6 incl. glass lids
WECK tumblers 580 ml, set of 6 incl. glass lids
WECK tulip jars 580 ml, set of 6 incl. glass lids
WECK tumblers 160 ml, set of 12 incl. glass lids
WECK tulip jars 220 ml, set of 12 incl. glass lids
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Comments
Question de Salomé
By: Salomé K. On 2023-12-05Bonjour,
J’ai essayé la recette, malheureusement je l’ai loupé. Je n’arrivais pas à incorporer le beurre et le caramel devenait pâteux… merci pour votre aide
Replied by: Karin On 2023-12-06
Question de Marie-José
By: Marie-José P. On 2023-11-05Bonjour Karin, j'ai réussi au 2ème essai :) petite question cela représente combien de gr caramel beurre salé fini? Merci pour vos recettes toujours bien expliquées.
Replied by: Karin On 2023-11-06
Question de Emilie
By: Emilie B. On 2023-06-26Bonjour,
J'ai tenté deux fois de suite la recette mais sans succès. Tout va bien jusqu'à que je mette le beurre mais sitôt que je le mets, mon caramel se durcit et je n'arrive pas le mélanger. La première fois, j'ai laissé mon caramel refroidir à 110° et la seconde à 90°
Replied by: Karin On 2023-06-26
Question de Laurence
By: Laurence F. On 2023-06-10Recette testée ce jour ?, une véritable tuerie ? et très facile à faire. Bien faire attention à incorporer avec précaution la crème même chaude en raison des risques d’éclaboussures.
Replied by: Laura On 2023-06-10
Question de Catherine
By: Catherine F. On 2021-12-22Que faire quand le beurre à tranché?
Replied by: Karin On 2021-12-22
Replied by: Catherine F. On 2021-12-22
Question de Olivia
By: Olivia W. On 2021-12-03Salut Karine! Est-ce que tu aurais une super recette de caramels à la crème (les traditionnels qu'on trouve dans les laiteries en Suisse)?
Replied by: Karin On 2021-12-05
Replied by: Cécile C. On 2021-12-19
Question de Marie-Laure
By: Marie-Laure F. On 2021-08-15Bonjour
Est-ce que ce caramel.se conserve bien ?
Est-ce que le beurre se sépare du caramel à température ambiante ?
Merci et belle semaine.
Replied by: Karin On 2021-08-16
Replied by: Marie-Laure F. On 2021-09-15