Classics
Salted butter caramel
Breton salted caramel is sugar melted to amber, softened with butter, cream and flakes of Sel de Guérande — thick, glossy and dangerously good.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 6
- Difficulty
- Intermediate
This is the heart of our sweet crêpes. It takes minutes, but it demands attention: caramel turns from amber to burnt in seconds. Have the butter and cream ready to hand.
Method
- 01
Put the sugar in a heavy pan and melt it over medium heat without stirring. As it starts to melt at the edges, swirl the pan gently so it caramelises evenly.
- 02
When the caramel is a deep amber, take it off the heat and whisk in the butter piece by piece. Careful, it will bubble up.
- 03
Pour in the cream a little at a time, stirring until smooth. Return to low heat and cook 2 minutes until it thickens.
- 04
Stir in the salt flakes. Pour into a jar and let it cool — it thickens further.
It keeps two weeks in a sealed jar in the fridge. Warm it briefly before using.
Rather taste than cook?
We cook galettes and crêpes and pour cider every day at Fresh Market.