Salted butter vanilla caramel

Salted butter vanilla caramel

By
From
A la Mere de Famille
Makes
2 jars
Prep
20 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
350g pouring cream
1/2 vanilla bean, split lengthways
300g sugar
100g lightly salted butter

Equipment

Quantity Ingredient
2 jars with lids
sugar thermometer
food processor

Method

  1. Sterilising the jars

    Boil the jars and lids for 3 minutes to sterilise them.
  2. Making the caramel and the vanilla cream

    Put the cream in a saucepan. Scrape the vanilla seeds into the pan, then heat until the mixture reaches 80°C on a sugar thermometer. Put the sugar in a separate pan. Over a medium heat, the sugar will melt and start to caramelise. Gradually add the rest of the sugar — don’t add too much at once because this might result in lumps of unmelted sugar. Remove it from the heat when it is still a pale brown colour. Watch the strength of the heat because caramel changes colour very quickly.
  3. Cooking the caramel

    Stop the caramelisation of the sugar by adding the hot cream. Continue to cook the caramel to 107°C, then incorporate the butter. Transfer the mixture to a food processor and process until completely smooth. Spoon the caramel into the jars and seal. Salted butter vanilla caramel can be stored in the refrigerator for up to 1 week.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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