Salted Caramel cream

The caramel salted butter is a tradition from Bretagne (Brittany, west of France). The salt gives more taste to the caramel and adds a gourmet touch.

You can eat the salted caramel with bread, or with French crepe, you can also cook it in a cake (You can stuff madeleines with it for instance) or eat it just like that with a spoon.

For a jar of salted caramel cream.


  • 150 g sugar
  • 2 tablespoons water
  • 10 cl heavy whipping cream
  • 50 g of salted butter (Or normal butter + salt)

Instructions for your salted caramel

  1. Start by making a caramel with sugar and water. Be careful, do not mix the caramel.
  2. Put the sugar in a medium saucepan over medium heat with the water. Gently shake the sauce pan, but do not stir with a spoon. Be careful not to burn the sugar. 
  3. Once sugar is completely melted, immediately add the butter and mix with a spoon. Then add the cream.  Mix well. You will have a creamy texture.
  4. If you let it cool, it will be slightly elastic. And if you put it cool, it will harden. You can keep the caramel cream with salted butter a few days cool, in a closed jar.

Before tasting it, let the caramel warm up at room temperature.