Caramel Beurre Salé
Creamy salted butter caramel with all the tricks it takes
Hello food lovers,
today we'll show you how easy it is to make caramel with salted butter yourself. The best part: it not only tastes incredibly good, it's also very easy to get right once you know a few tricks.
The most important thing first: a well-made caramel does not spatter! Many people are afraid of burning themselves on the hot sugar. But if you follow the recipe exactly and, above all, warm the cream beforehand, there is no danger.
Your Caramel Beurre Salé goes wonderfully in macarons, on homemade crêpes or simply on bread. And poured into a pretty jar, it is a gift from the kitchen that everyone will enjoy.
Ingredients
Caramel Beurre Salé
Step by Step
Preparation
Warm the cream
First, warm 63 g of double cream in the microwave or in a small saucepan. We put it in the microwave on the highest setting for 40 seconds. Once it is hot, set it aside.
This is the most important trick of all: if you pour cold cream into hot caramel, it will splatter and/or clump in the pan.
Cooking caramel
Sugar, glucose and water
Put 120 g sugar into a small pot and add 45 g Glucose syrup and 50 g water. The glucose keeps your caramel smooth and prevents it from crystallising. Bring everything to the boil.
Glucose syrup - 300g
Cook to 175 °C
A thermometer is essential for caramel. You will see: the mixture first boils, then the bubbles get bigger, and from about 160 °C the sugar starts to colour. At 175 °C you get a light caramel. We like to cook it up to 190 °C, then it becomes really dark and aromatic.
Digital Thermometer -50 to 300°C
Whisk Thermometer 2 in 1
Caution with induction
If you cook on induction, the field can interfere with electronic thermometers, so they show temperatures that are too high. We measured about 10 °C too much. So also use the colour of your caramel as a guide.
Pour in the cream
Once the desired temperature is reached, remove the pot from the hob and place it on a trivet. Pour in the warm cream, let everything rest for 10 seconds and then whisk the mixture smooth.
Whisk 30 cm
Stir in the butter
Let it cool to 116 °C
Now a little patience is needed: let the cream and caramel mixture cool to 116 °C or slightly below. If you add the butter straight away, it may separate.
Digital thermometer -50 to 300°C
Stir in butter and salt
Once the mixture has reached 116 °C or less, add 125 g cold butter and ½ tsp coarse salt and whisk everything smooth again. If you prefer a classic caramel, simply leave out the salt.
Whisk 30 cm
Fill jars
That's it! Use a dough scraper to transfer your caramel into one large jar or into 2 to 3 small jars. The recipe makes about 350 g.
Light blue silicone dough scraper, small
WECK jars 290 ml, set of 6, with glass lids
WECK jars 160 ml, set of 12, with glass lids
Enjoy
Your Karamell Beurre Salé is perfect for filling macarons, drizzling over homemade crêpes or spreading on bread. Store it in the fridge.
Karamell Beurre Salé
Ingredients
Karamell Beurre Salé
Preparation
- Cream: Warm 63 g whole cream (microwave, 40 seconds on the highest setting) and set aside.
- Caramel: Bring 120 g sugar, 45 g glucose syrup and 50 g water to the boil, then cook to 175 °C (light) to 190 °C (dark).
- Deglazing: Remove from the heat, pour in the warm cream, let rest for 10 seconds, stir until smooth.
- Butter: Let cool to 116 °C or slightly below, stir in 125 g cold butter and ½ tsp coarse salt, then transfer to jars.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery: exactly the sizes this recipe has been tested with.
Ingredients
Glucose syrup - 300g
Accessories
Digital thermometer -50 to 300°C
Whisk thermometer 2 in 1
Stirring whisk 30 cm
Dough scraper light blue silicone, small
WECK bell jars 290 ml, set of 6 with glass lids
WECK bell jars 160 ml, set of 12 with glass lids
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it works every time
Glucose syrup prevents your caramel from crystallising. That keeps it smooth, even if you freeze it, for example as a filling in a dessert. It also makes the caramel creamier, rounder and less sweet than one made with sugar alone.
Always use full-cream cream and real butter. Only then will your caramel have the right consistency for your desserts.
If the butter has separated, warm the caramel gently and blend it with a hand blender. This restores its creamy texture.
Frequently asked questions
Most likely the caramel was still too hot. Be sure to let it cool to 116 °C and use well-chilled butter. If you cook on induction, your thermometer may read about 10 °C too high. Subtract these 10 °C and take the pan off the heat in good time.
You get about 350 g of Karamell Beurre Salé, that is one large jar or 2 to 3 small jars.
We store it in the fridge, not at room temperature. There it keeps for up to 3 months.
Print recipe
Choose what should appear on the printout.
Related posts
Juicy Matcha Muffins with Pecan Nuts & White Chocolate
Matcha Iced Latte & Coconut Variant
Pull-apart bread with fresh wild garlic pesto
Mini Banana Bread with Chocolate Chips
Leave a comment
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