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Salted butter caramel - A recipe by Epicuriantime.com

serves: 8

12 minutes

Variations: For a chocolate caramel cream, add a few squares of chocolate


  • 120 g (4 oz) caster sugar (super fine sugar)
    60 g (1/2 stick) semi-salted butter
    20 cl (7 oz ) of liquid cream, whole (35%)


  • 1. Heat the sugar alone in a stainless-steel saucepan over medium heat. Cook without stirring until it melts and caramelizes.
    2. Gradually add the butter then the cream, mixing vigorously with a whisk to avoid lumps.
    3. When the preparation is homogeneous, continue cooking for 5 minutes and remove from the heat. The caramel is still liquid but it will harden as it cools.
    4. Pour into a small jam jar and let cool. Store in the refrigerator.

    Variations: For a chocolate caramel cream, add a few squares of chocolate.
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Salted butter caramel

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