Salted butter caramel sauce

Ingredients

• 200 g granulated white sugar
• 100 g Breton salted butter
• 200 ml full-fat heavy cream
• 1 pinch Guérande fleur de sel

Method

1. Take the butter out of the refrigerator and cut it into even pieces so it melts quickly without abruptly cooling the caramel.
2. Pour the cream into a small saucepan and heat it over low heat until it begins to steam lightly around the edges, without bringing it fully to a boil. Keep it hot off the heat.
3. Put the sugar in a clean, perfectly dry, heavy-bottomed saucepan. Heat over medium heat without stirring with a spoon at first, to avoid packing the sugar together.
4. When the sugar begins to melt around the edges and turn liquid, gently tilt the saucepan in circular motions. Continue until you have an even, amber, glossy caramel with the aroma of hot sugar and hazelnut.
5. Remove the saucepan from the heat as soon as the color is distinctly amber but not brown. Add the butter gradually while whisking carefully: the mixture will foam, crackle, and rise slightly, then become satiny.
6. Pour in the hot cream in a thin stream while whisking constantly. The sauce will bubble vigorously when it meets the caramel; continue whisking until the bubbles subside and the texture becomes smooth again.
7. Return the saucepan to low heat and cook, stirring with a spatula, until the sauce lightly coats the spatula. It should remain fluid while hot, as it will thicken as it cools.
8. Add the fleur de sel and mix, then strain through a fine-mesh sieve if needed to remove any small sugar crystals.
9. Pour into a clean jar while the sauce is still hot. Let it cool slightly before serving: the ideal texture is glossy, supple, flowing, and thick enough to coat a crêpe, ice cream, a baked apple, or a cake.

Nutrition

Per serving

Energy

529.5 kcal

Protein

1.43 g

Carbohydrate

50.24 g

Fat

35.85 g

Fibre

0 g

Calcium

6.51 mg

Iron

0.07 mg

Magnesium

2.59 mg