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