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Cremes caramel au beurre sale (Salted butter caramel candies)
Bonbons caramel au beurre salé (Salted butter caramel candies) is a traditional French recipe (from Brittany) for a classic bonbon (sweet) made from a salted butter caramel base. The full recipe is presented here and I hope you enjoy this classic French version of: Salted butter caramel candies (Bonbons caramel au beurre salé).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Makes:
40
Rating: 
Tags : Vegetarian RecipesFrench RecipesBreton Recipes
The original caramel au beurre sale (salted butter caramel), the toffee-like confection was first created in Bretagne by Pastry chef Henri Le Roux, who invented this gourmet specialty in his chocolaterie in the 1970s. Modern versions also include chopped nuts, typically hazelnuts, almonds or walnuts.
Ingredients:
250g of crème fraîche
250g caster sugar
100g of honey
1 vanilla pod
50g of lightly-salted butter
a few drops of peanut oil
Method:
Split the vanilla pod lengthways and scrape out the seeds from inside (do not discard the pod, put in a jar of sugar to make vanilla sugar). Mix the vanilla seeds with the crème fraîche in a saucepan.
Gently bring just to a boil then add the sugar and honey. Continue cooking the mixture for about 10 minutes.
To know when to stop cooking, throw a little caramel into a glass of iced water: it should form a not too firm ball (this is the soft ball stage).
Take the caramel off the heat and add the butter. Pour the caramel onto an oiled non-stick baking tray or roasting tin.
Allow to cool and harden then cut into squares with a knife. Wrap each one in clingfilm (plastic wrap) and store in a jar.
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