This is an addictive substance, made all the more dangerous since it’s so easy to make at home. It comes from Brittany where sea salt is a prized currency – and a natural partner to excellent butter. ‘Les Bretons’ are not scared of something good when they know it, and this proves the point. ‘Caramel au beurre sale’ has even earned its own acronym in France, where ‘CBS’ is cause for a frenzy of patisserie excitement.
You will need:
- 250 gr caster sugar
- 100 gr butter
- 250 ml single or double cream (again, go with what’s in your fridge)
- a very generous pinch of coarse sea salt
What to do:
- Make a caramel – the easiest method to achieve a perfect caramel is to NOT ADD WATER. Just put your sugar in a pan over medium heat, and it will take care of itself – promise! You can stir it a bit with the thin end of a wooden spoon (never metal or plastic, sugar melts at VERY high temperature) to help lumps. Your caramel is done when it achieves a deep amber colour and the smell drives you insane. My granny used to make caramel to get rid of bad smells in her kitchen (not that I ever noticed any as a result).
- Add the salt and the butter. The pan will bubble HARD and once the butter melts, it will look as it the mixture is split, but keep mixing it with a wooden spoon and it will eventually turn to a lush texture. Take off the heat.
- Add the cream – this will again make the whole thing bubble quite scarily but keep mixing. You’ll get this incredible gorgeous looking/ smelling sauce.
- Let it cool down fully.
This is now ready to use for all sorts of sins – from spreading cold on toast to warmed up 20 seconds in the microwave to drizzle on pancakes or icecream, or as a sauce to pour over cakes or stewed apples….
I use it in my double chocolate cheesecake and also in this caramel popcorn cake (notice how recipient got a liiiiiittle proprietary on that one)
And this brownie caramel cheesecake