How to Make Caramel au Beurre Salé

 

--- published by foodie.

Introduction

Caramel au beurre salé – or salted butter caramel – is a beloved French treat that perfectly balances rich sweetness with a hint of salt. Creamy, indulgent, and surprisingly easy to make at home, this luxurious sauce can elevate everything from crepes and ice cream to brownies and toast.

In this post, you'll learn how to make classic salted butter caramel using simple ingredients, helpful tips, and traditional French technique – all written in clear British English and perfect for beginner to advanced home cooks.

---

What Is Caramel au Beurre Salé?

Caramel au beurre salé is a smooth, golden caramel sauce made from sugar, salted butter, cream, and sometimes a pinch of sea salt for extra depth. Originating from Brittany, a region known for its salted butter, this caramel is thicker than syrup but still pourable, making it ideal for drizzling or spreading.

---

Ingredients

200g granulated sugar

90g salted butter, cubed (preferably Breton or European-style)

120ml double cream, room temperature

1/2 tsp sea salt (optional, for extra saltiness)

---

Equipment

Heavy-bottomed saucepan

Wooden spoon or heatproof silicone spatula

Whisk

Heat-resistant jar or container for storing

Optional: sugar thermometer

---

Instructions

1. Warm the Cream

Before you begin, gently warm the cream in a small saucepan or microwave. This helps prevent the caramel from seizing when added later. Set aside.

2. Melt the Sugar

Place the sugar in a heavy-bottomed saucepan over medium heat. Do not stir at this stage – let the sugar melt gradually, swirling the pan occasionally to ensure even melting.

Once the sugar starts to dissolve and turn golden, watch closely. Let it caramelise into a deep amber colour, but be careful not to burn it – caramel can go from perfect to bitter in seconds.

3. Add the Butter

As soon as the sugar reaches a deep golden colour, reduce the heat to low and carefully add the butter. Stir quickly and continuously until the butter is fully melted and incorporated. Be cautious – the mixture will bubble vigorously.

4. Add the Cream

Still stirring, slowly pour in the warm cream. The caramel will bubble again – keep whisking until smooth and silky. If needed, return to low heat for a minute or two to fully blend.

5. Add Salt

Once smooth, stir in the sea salt to taste. The amount can be adjusted depending on how salty your butter is and how strong you like it.

---

Cooling and Storing

Let the caramel cool slightly, then pour into a sterilised jar or container. It will thicken as it cools.

Storage tips:

Store in the fridge for up to 3 weeks.

Warm gently in the microwave or in a bowl of hot water to soften before using.

---

How to Use Salted Butter Caramel

This luscious sauce can be used in endless ways:

Drizzled over crepes or pancakes

Swirled into ice cream

Poured over apple tart or crumble

Spread on toast or brioche

Mixed into hot chocolate or coffee

Used as a filling for macarons, cakes, or bonbons

---

Expert Tips

Use a light-coloured pan to better monitor the colour of the caramel.

Don’t walk away during the caramelisation step – it can burn very quickly.

Be careful when adding butter and cream, as the mixture will bubble up intensely.

If the caramel seizes or clumps, gently heat and stir until smooth again.

---

Final Thoughts

Caramel au beurre salé is a luxurious French classic that’s well worth learning to make. With just four ingredients and a bit of attention, you can create a rich, golden sauce that adds elegance and indulgence to any dessert.

Whether enjoyed warm, cold, or straight from the spoon, homemade salted butter caramel is a decadent treat that everyone will love.

---

 how to make caramel au beurre salé, salted butter caramel recipe, French caramel sauce, homemade caramel, easy caramel sauce, Breton caramel, caramel recipe UK, caramel with salted butter

--- write ✍️ by foodie Parmod.