Salted butter caramel recipe
A little bit of history, Salted caramel was created in 1977 by French pastry chef Henri Le Roux in Quiberon, Brittany, in the form of a salted butter caramel with crushed nuts (caramel au beurre salé), using Breton demi-sel butter.[9] It was named the “Best confectionery in France” (Meilleur Bonbon de France) at the Paris Salon International de la Confiserie in 1980. […]
