Homemade Salted Caramel

 

This summer, I spent time with my family and friends in Anjou (France), that I see once a year. It was so good to see them, so good to have big family dinners, to go night kayaking and sipping Bordeaux Blanc, a great white wine, under a full moon.

I also spent a few days in Touraine. I am in love with this region. In the heart of the Loire valley, I love the white tufa (tuffeau stone) houses. The nature was amazing with the most beautiful landscapes and the never ending vineyards. The heritage of this region is so rich. I visited the museum of Rabelais (author of Gargantua and Pantagruel), It was a fun and relaxing day. I chose a bed and breakfast –La Milaudière– a XV- XVIII th century farm, it was so perfect. A very warm welcome from the owners, Isabelle and Laurent. The breakfast was so good, croissants and French baguette, yummy! And the bedroom was so beautiful and comfortable.

I am now so excited to start a great new year in my small elementary school, so excited to see the kids again.

Before my first day of school, I made today a Homemade Sated Caramel Sauce. I love Salted Caramel, it has been on my do-list for a long time. You just need 20 minutes to do it. Do not overcook the caramel or it will taste a little burnt.

This homemade Salted Caramel is quick to make.

Perfect with French crêpes or vanilla ice cream.

Homemade Salted Caramel

 

Serving : 3 pers.  Preparation time : 5 minutes  Total time : 25 minutes

Ingredients :

  • 20 small sugar cubes (47 g.)
  • 15 g. salted butter
  • 4 tablespoons milk

Directions :

  1. If you want a big quantity of salted caramel, you have to do it in several times, it’s easier.
  2. Wet the sugar cubes under a small stream of water. Put them in a heavy saucepan.
  3. Add the butter.
  4. Place the saucepan over low heat. When the butter is melted,  bring to a boil over medium heat . Stir constantly with a whip. Let boil until amber in color.
  5. Remove saucepan from heat. Very slowly drizzle in milk while stirring. Sauce will bubble violently so be careful to add milk slowly. Stir until smooth.
  6. Return saucepan to low heat. Stir constantly until smooth, until the consistence looks like liquid honey.
  7. Pour caramel sauce into a small jar. Let cool.
  8. The caramel will thicken as it cools.

Tip : to clean saucepan mix water and white vinegar and let sit.

 

“Si délicieux avec des crêpes bretonnes!”;)

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6 Comments
  1. I love salted caramel sauce! Looks perfect!

  2. Salted caramel are the best…and yes, I love it on ice cream…looks delicious Zaza!
    Have a wonderful week ahead 🙂

  3. Eva

    J’oublie à chaque fois que tu est française!! ça du être génial pour toi passer quelques jours en famille en Anjou. Je connais pas cet région encore mais un jour j’irais. ll y a tellement des choses à visiter en France! Je suis ravie d’apprendre aussi que tu est maitrise d’école. Ma mère aussi était prof ! Ton caramel a l’air si gourmand et appétissant que je pourrais manger tout le pot ! Bisous et bonne soirée

    • zaza-cook

      Merci pour tes jolis commentaires, Eva. Je suis plutot assistante de maitresse quand les besoins s’en font sentir et en charge de la garderie des enfants tous les apres-midi. C’est un plaisir de travailler avec des enfants de 2 ans et demi a 6 ans. Je travaille dans une ecole bilingue ou les enfants apprenent le francais et l’anglais. Bon dimanche a toi:)

  4. Yum! I love salted caramel sauce! This sounds great!

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