It is one of the great specialties of Brittany. It can be served with pancakes, which the region has become a specialist in, or with waffles. You can also pour it on pancakes. Semi-liquid, which makes it easy to spread, salted butter caramel is also delicious when it has hardened. It can even be made into candy.
The ingredients
- 100 grams of white powdered sugar (not brown sugar)
- 50 grams of semi-salted butter
- 25 Cl of liquid full cream .
Salted butter caramel with the perfect texture. Photo chosen by monsieurdefrance.com: Dépositphotos.
The process
- Cut the butter into pieces.
- In a small saucepan, heat the cream so that it is warm when you start the caramel.
- Put the sugar in a stainless steel pan and melt it until it "colors" (it becomes light brown)
- Add the butter to the melted sugar and mix briskly
- Add the cream and mix briskly (mix quickly to avoid lumps).
- Let it warm up for a few minutes (2 or 3 minutes)
- Pour into a small jar
Tips
The best thing is to use it right away. It is better. But it can also be kept for a few days in the refrigerator.
If you like chocolate, you can add a few squares of chocolate (not too much and especially dark).
