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. Le Roux registered the trademark “CBS” (caramel au beurre salé) the year after.

The secret to a delicious salted butter caramel to go with your desserts, crêpes, and vanilla ice cream is ensuring close temperature control while your caramel is on the stove.

Here is an easy-to-follow recipe for this delicious treat.

Cook time: 40 min

Ingredients:

•  3.52 oz (100 gr) granulated sugar
•  1.40 oz (40 gr) salted butter
• 7.05 oz (200 gr) heavy cream (35% min)

Instructions

1. Heat up the heavy cream until it reaches 194°F (90°C) and put it aside.
2. In a saucepan, melt the granulated sugar until it reaches 365°F (185°c).
3. Pour in the hot heavy cream, stirring continuously. The mixture will bubble up again.
4. Keep stirring until the caramel is smooth and thickens slightly until it reaches 221°F (105°C).
5. Remove the saucepan from the heat and let the caramel cool slightly.
6. Add the cubed salted butter when it reaches 158°F (70°C).
7. Stir the butter into the caramel until it’s fully melted and incorporated.
8. Transfer the caramel to a heatproof jar or container. Let it cool completely before storing in the refrigerator.

Tips

10. Storage: Store the salted butter caramel in the refrigerator for up to 2 weeks. It can be reheated gently on the stovetop or in the microwave.
11. Serving: This caramel is perfect for drizzling over ice cream, pancakes, or waffles, or using in desserts like tarts, cakes, or brownies.

Bon Appétit!