Charentes-Poitou salted butter caramels with Ile de Ré fleur de sel

  • Serves: 4
  • Preparation time: 20 minutes


‐ 500 g sugar
‐ 500 ml fresh cream
‐ 120 g honey
‐ 150 g AOP Charentes-Poitou butter
‐ 5 g Ile de Ré fleur de sel

Cooking instructions

Mix the butter, fresh cream, honey, sugar and salt in a saucepan.
Stir after adding each ingredient.
Bring to a slight simmer, continuing to stir.
Bring the temperature up to 125°C.
Pour the contents into a mould lined with a piece of greaseproof paper.
Once it has cooled, cut the caramel into small cubes.