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Real salted butter caramel

To serve with a chocolate fondant or homemade vanilla ice cream 


10 mins


  • 100g Fleur de Sel Rochefort butter
  • 4 tablespoons water 
  • 200g sugar
  • 120g whipping cream


  1. Make a brown caramel by heating the sugar and water in a pan. Wait until the sugar has completely dissolved and starts to bubble gently (avoid stirring at this stage, as this may crystallise the caramel). Leave on the heat until the mixture turns into an amber-coloured syrup. Remove from the heat
  2. Add the Rochefort Fleur de Sel butter
  3. Add the cream and mix well
  4. Return it to the heat to dissolve any lumps
  5. Transfer the caramel sauce to small glasses or china pots to serve with your dessert or breakfast