Salted butter caramel is the food of the Breton gods.
Well, maybe not, but it’s both Breton and divine, so…
For those who, like me, grew up in a house where unsalted butter was nearly unknown, salted butter caramel is an evidence. That the whole world only twigged to it over the past 10 or 15 years is amusing.
Salted butter caramel sauce
200 g sugar
90 g salted butter (room temp, cut in small cubes)
120 g double cream
1/2 tsp sea salt flakes (I use “fleur de sel de Guérande”, of course)
In a medium, thick-bottomed saucepan, heat up the sugar and a drop of water over medium heat. Do not stir, do not touch until it turns a rich reddish brown and smells lovely.
Take off the heat, dump in the butter. It will sizzle and splutter. Do not stir, do not touch until all the butter has melted. Now, stir well with a rubber spatula until you get a smooth, uniform paste.
Add the cream and salt, stir more until all is dissolved, and Bob’s your uncle.
Salted caramel cream cheese icing
250 g cream cheese
150 g (to taste) salted butter caramel sauce
75 g unsalted butter, soft
Put all three ingredients together in a bowl, whip until smooth and fluffy.
300 g cream cheese
100 g salted butter caramel sauce
90 g icing sugar, sifted
75 g salted butter, soft
First mix all the ingredients together in a bowl with a wooden spatula (to avoid a cloud of icing sugar), then whip with an electric whisk until smooth and fluffy.