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SALTED CARAMEL

This is the caramel recipe I use for my tarts, you can also use them as a spreadable caramel.
Regardless it's delicious, so let's make it, shall we.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 250 ml
Course: Side Dish
Cuisine: French
Ingredients Equipment Method

Ingredients
  

SALTED CARAMEL
  • 150 gr Sugar (2/3 cup)
  • 100 gr Glucose (1/2 cup)
  • 275 gr Cream (1 1/4 cup)
  • 6 gr Fleur de sel (1 tsp)
  • 15 ml Vanilla paste (1 tbsp)
  • 75 gr Butter (1/3 cup)

Equipment

  • 2 Stainless steel pot
  • 1 Whisk

Method
 

SALTED CARAMEL
  1. In a medium saucepan on medium heat. Bring the cream and vanilla to a boil (this is important, cold cream will stop the cooking and crystallized the caramel)
  2. Set aside.
  3. Place the glucose and sugar in a medium saucepan on high heat.
  4. Bring it to a caramel stage (170C/340F) and whisk in (off the heat) the cream little by little.
  5. Once fully incorporated, add the butter and Fleur de Sel, whisk until smooth.
  6. That's pretty much it. Let it cool down and store.
  7. Bon appétit!