Salted butter caramels

Credit: Mathilde de l'Ecotais
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests