Discover a touch of Breton excellence with this delicious salted butter caramel with lemon, perfect for enhancing your breakfasts and desserts. This creamy and flavourful mixture adds a touch of originality to your toast and desserts, combining the sweetness of caramel, the saltiness of butter and the subtle acidity of lemon.
Why you’ll love this recipe
- Balanced flavours: The salted butter caramel is enhanced by the freshness of the lemon, creating a perfect balance between sweetness, saltiness and acidity.
- Creamy texture: Thanks to careful preparation, this caramel has a smooth, melt-in-the-mouth texture that is ideal for spreading.
- Easy to customise: Adjust the amount of salt to your liking for salted butter caramel that’s perfectly suited to your taste.
Tips for perfect caramel
Here are a few tips for making perfect salted butter caramel:
- Monitor the cooking process: It is crucial to melt the sugar over medium heat without letting it burn to achieve a beautiful golden colour.
- Add the ingredients gradually: Add the melted butter and milk little by little to avoid thermal shock and achieve a smooth texture.
- Taste and adjust: Use a cold plate to test the consistency and taste of your caramel before putting it in a jar.
Serving suggestions
This salted butter caramel isn’t just for morning toast. Here are a few ideas for enjoying it:
- As an accompaniment: Serve it with pancakes or waffles for a delicious dessert.
- In baking: Use it as a filling for tarts or cakes.
- As a gift: Put it in pretty jars to give to your loved ones.
Make this salted butter caramel and let yourself be seduced by its unique and refined taste. Once you’ve tried it, it will undoubtedly become a staple in your kitchen!
Ingredients
- 75g butter
- 25cl milk
- 1kg sugar
- 1 level tablespoon of fine salt
(to taste) - Juice of 1 whole lemon
Recipe
- Keep a plate cold in the refrigerator.
- Prepare the lemon juice.
- In a large saucepan, melt the “dry” sugar, stirring constantly over medium heat.
It is essential that the melted sugar does not turn black but remains an appetising light brown colour. If it browns, it will give off a pungent smell, which means it is burning and will taste bitter. This must be avoided at all costs. The process may take a long time depending on your cooking system. Sugar lumps will form and stick, so you will need to melt them completely by stirring and, if possible, crushing them slightly. Be careful with your hands, as melted sugar is hot and sticky! - Add the butter (previously melted) little by little, taking great care with the steam that is released (again, due to the very high temperature), then add the salt.
- Add the warmed milk to avoid any thermal shock. A lot of steam will escape, so this is when you need to judge the consistency of your caramel.
- Add the lemon juice.
- To test your mixture, take the plate out of the refrigerator and place a few drops of caramel on it, leaving it to cool for a few seconds. Carefully taste the caramel with your fingertip.
- It should be neither too thick nor too runny; adjust it to your liking.
- Pour into jars from the hot pan, close, leave to cool and store in the refrigerator.
