Caramel Beurre Salé, or salted butter caramel, is a culinary treasure cherished for its rich and balanced flavor—sweet, creamy, with a subtle hint of salt. Originating from Brittany, France, this delectable treat has gained international popularity. Whether you’re here to learn how to make it, discover its history, or explore its versatility, this guide covers it all.

The Simple Magic of Caramel Beurre Salé

My favorite recipes are those that transform humble ingredients into extraordinary creations, and Caramel Beurre Salé epitomizes this magic. With just sugar, butter, salt, and cream, you can craft a luxurious spread perfect for gifts or personal indulgence. Here’s a simple recipe:

Print Recipe Pin Recipe

Ingredients

300 g granulated sugar
3 Tbsp water
240 g butter cut into small pieces
5 g salt
200 g cream room temperature

Instructions

Place sugar and water in a saucepan. Heat on low until golden brown. Stir minimally to avoid crystallization. Aim for a golden caramel, as darker shades may taste bitter.
Gradually add butter while gently stirring. Be cautious, as the hot mixture may splatter. Incorporate salt and stir continuously until emulsified.
Remove from heat and add cream carefully (it may bubble). Mix until smooth. The caramel will thicken as it cools.
Pour into jars and let cool. Store in the refrigerator for up to three months.

Serving Suggestions: Spread on bread, drizzle over ice cream, or use as a dip for fruits.

Pro Tips:

Rotate the pan gently rather than stirring vigorously.
Use water to ensure even heating of the sugar, though it’s optional.
A thermometer reading of 190°C is ideal for achieving the perfect caramel.

From Culinary Mishap to Crêpes Delight

An accidental failure in recreating French caramel cookies led me to discover a new breakfast favorite: crêpes with salted butter caramel. Here’s how you can make them:

For the Caramel:

Heavy cream: 200ml
Icing sugar: 175g
Unsalted butter: 90g
Fleur de sel: 1/3 tsp

Warm cream before melting sugar. Combine golden sugar with warm cream, butter, and salt. Whisk until smooth. Store leftover caramel in a jar for future use.

For Crêpes:

Plain flour: 260g
Sugar: 50g
Salt: a pinch
Eggs: 4
Milk: 500ml

Mix ingredients to a smooth batter and let rest for 10 minutes. Cook thin crêpes on medium-high heat with a touch of butter. Top with caramel and serve warm, perhaps with strawberries for a fresh twist.

The Rise of Salted Caramel

Salted caramel’s global fame skyrocketed in the 2000s, appearing in everything from macarons to ice cream. Yet, its roots trace back to Brittany in the 1970s, where local salted butter transformed caramel into a regional specialty.

Why It Works: The salt enhances the caramel’s depth, balancing its sweetness with a savory kick.

Salted Butter Caramels

For those who prefer candies over spreads, salted butter caramels are a must-try. Adapted from David Lebovitz’s recipe, they are chewy, rich, and irresistible.

Tips for Success:

Use a clean pot to avoid unwanted crystallization.
Prepare cream and butter beforehand for seamless cooking.
Swirl the pot gently, avoiding excessive stirring.
Line your tin with greased baking paper for easy removal.
Let the caramel cool completely before cutting.

A Gift That Keeps Giving

Whether as a spread, a candy, or a topping, Caramel Beurre Salé is versatile and always appreciated. Make it for yourself or as a thoughtful gift for friends. Its delightful balance of sweetness and salt is sure to impress.

Bon appétit!