Salted butter caramels

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Credit: Mathilde de l'Ecotais
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Instructions

Bring the cream, butter and fleur de sel together to a boil.

Cook the sugar and glucose in a dry pan at 293°F (145°C), then dissolve with the boiling cream mixture.

Heat to 250°F (120°C), stirring regularly. Pour into a baking frame and let set.

Once the caramel has cooled completely, remove from mold, cut into pieces, and wrap individually. Store in a dry place.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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