For 4 jars (200 ml each)

• 350 g sugar
• 100 ml water
• 250 g butter
• 5-7 g sea salt
• 200 ml whipping cream

Caramel-butter salted cream


1. Place sugar and water in a wide pot and allow to cook on medium heat until a golden brown caramel forms.

2. Meanwhile, cut the butter into pieces. Add butter and salt to the caramel, stir, and allow to cook for approximately 2 minutes until fully incorporated. Add cream, stir quickly, and remove pot from stove.

3. Allow caramel-butter salted cream to cool for approximately 5 minutes, then fill clean twist-off jars, close immediately, and allow to cool.

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