Sugar melting into amber, cream bubbling up the sides of the pan, then a pinch crumbled between the fingers: Place des Épices’ Maldon fleur de sel, with its rare pyramid crystals and clean taste, gives this caramel its bright, crunchy finish.
Makes 1 cup (250 ml) · 15 min
- Heat 1 cup (200 g) sugar in a heavy saucepan over medium heat, without stirring, until it melts into an amber caramel.
- Off the heat, carefully whisk in 6 tbsp (85 g) butter, then 1/2 cup (120 ml) warm heavy cream, standing back as it bubbles.
- Simmer for 1 minute, then crumble in 1 tsp of the Maldon fleur de sel.
- Serve warm over vanilla ice cream, with a few extra pyramid crystals on top for crunch.
The star of this recipe: Maldon Fleur de Sel, by Place des Épices.
