Caramel au Beurre Salé

While our Paris visit we discovered a small pretty, vintage-style store selling homemade specialities. It was difficult to choose what not to buy. But in the end we left the store with a jar of homemade mustard with “Herbes de Provence”, a bottle of melon syrup (which we didn’t like eventually) and two jars of “Caramel au beurre salé”. The latter one impressed me the most. As we were using up our imported supplies, I decided to elaborate a recipe for the caramel in my own kitchen. Here is my version! 🙂



  • 3 cans sweetened condensed milk
  • 150 g salty butter



Make small holes on the lids of the cans by using a sharp knife. These are necessary to allow the steam to escape while cooking. On the bottom of a pot place a clean kitchen towel and assemble the cans on it. The kitchen towel should prevent that the cans move during the cooking time. Fill the pot with boiling water so that it covers the cans up to ¾ in height. Let it cook for 3-4 hours by constantly filling up the water that evaporates over time.

After cooking let it settle for a few minutes and open the cans by using a can opener. Transfer the caramel into a bowl and stir in the butter which should be at room temperature. Mix it well until it is homogenous and fill it into clean jars. Store the jars in a cold place.




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