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This homemade salted butter caramel is as delicious as it is quick and easy to make. It's so smooth and creamy you'll want to eat it with a spoon! What's more, it goes with dozens of recipes, is egg-free and requires no cooking thermometer.
Table des matières
💙 Why you'll love it
- With all my advice, it's really easy to make.
- It's delicious and can be combined with tons of recipes!
- It is vegetarian and gluten-free.
- Like many salted butter caramel recipes, it doesn't require a cooking thermometer.
- It's a great Christmas gift (or gift at all!).
These are the main ingredients, and the quantities can be found in the recipe card below.
- Sugar: granulated sugar, easier to work with than brown sugar.
- Butter: semi-salted.
- Heavy cream
✨ What to use this salted butter caramel with?
- As a topping for this delicious fudge brownie or for the best chocolate fudge cake.
- In this delicious microwave popcorn.
- On these best easy French waffles with a little whipped cream (homemade or not).
- On this apple, pear and almond crumble.
- On the best pumpkin tart (I'm not exaggerating!) or on this French apple tart that everyone loves.
- On delicious crêpes.
🥰 Chef's tips
- Choose a good-quality butter with 82% fat (as in Président butters, for example), since this is one of the main ingredients in caramel.
- It's tempting to turn up the heat to cook faster, but don't do it - you'll burn your sugar and have to start all over again. And stay well in front of the pan, it can burn quickly.
- Before the sugar has caramelized, don't stir: this will create lumps that will be extremely difficult to melt later (I've had to throw away my caramel...).
- Cool the cream before pouring it into the caramel.
- Don't overcook your caramel : it will harden as it cools.
💡 Frequently Asked Questions
In the pan, the caramel is quite liquid, even at the end of its cooking time. As it cools, the caramel will solidify and take on a softer texture. When you put it in the fridge to preserve it, the caramel is hard. Put it in the microwave for a few seconds to make it more liquid.
Of course, all you have to do is replace the salted butter with sweet butter.
It's very simple: fill it with water and boil it. The sugar in the caramel will melt and all you have to do is rub it off with a sponge.
Place in a large saucepan and cover with water. Once it boils, allow 10 minutes.
Once poured into a sterilized jar, place in the fridge and store for 1 month.
If you make this curry pasta, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
- ½ cup granulated sugar (100g)
- ¼ cup semi-salted butter good quality, 82% fat minimum (60g)
- ⅔ cup heavy cream (150ml)
- Melt the sugar in a saucepan over low heat until it caramelizes, without stirring. Meanwhile, briefly heat your heavy cream in the microwave.
- Once it has caramelized, add the coarsely chopped semi-salted butter and stir briskly (it's normal for it to boil).
- Add the hot cream and stir for a few minutes, until thickened.
- Remove from the heat, leave to cool for 5 minutes and pour into a container.