Recipe Salted caramel butter

Caramel beurre salé
Preparation time:
20 min
Shelf life:
3 months
Community rating:


Number of persons: Several
  • 120 g of white sugar
  • 30 g of water
  • 50 g of salted butter
  • 1 teaspoon of fleur de sel
  • 20 cl of fresh cream

Recommended products

We recommend: Jam Jars Le Parfait > jam jar - 324 ml (Diamètre : 82)


  1. Place the sugar and water in a saucepan and bring to a boil to make a caramel. The caramel will turn its color.
  2. Remove the pan from heat. Add the butter and salt to the mixture. Add the cream, mix. Be sure to incorporate the butter and cream in small quantities, so as not to cool the caramel.
  3. Return to the pan to heat and bring to a boil. The duration will depend on the result sought, more or less thick. The more the caramel is cooked, the more pronounced the bitterness. Caution the caramel will thicken on cooling. The cold plate test can be used.
  4. Fill your jam jars with the hottest preparation possible, close, return the jam jar to the canning pot for 1 minute then let cool to the place.

Can be stored for 3 months in a cool, dry place protected from light. Store in fridge after opening.

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