Usually, we try to alternate the recipes on In the Kitchen With between savory and sweet for a balance. If ever there were a reason you’d excuse me for not keeping up the alternation, I’m betting this week’s recipe by photographer and pastry chef Kathrin Koschitzki for confiture caramel au beurre salé (salted caramel spread) is it. This is one of those recipes that you really shouldn’t attempt if you are prone to addictions. If you’re the kind of person who tastes something really good and finishes the whole package/jar . . . steer clear! The rest of you, feel free to make a batch of this at your earliest convenience to savor when you feel you need it the most. The salt in the caramel is a nice touch. I bet it would be heavenly on Catherine Taret’s crepes! — Kristina
About Kathrin: “Kathreinerle” grew up in Munich, Germany, and loves Magritte and cotton candy. After studying photography design in Germany, she moved to Paris to learn the trade of French pastry and become a pâtissière. Her blog, PHOTISSERIE, is the combination of her two professions, photography and patisserie, and covers the day-to-day discoveries that sweeten her life.
The full recipe is after the jump….
Confiture Caramel au Beurre Salé
- 1.5 cups granulated sugar (300g)
- 1.7 ounces water (50g/approx. 3.5 tablespoons)
- 2 sticks + 1 tablespoon butter (240g), cut into small pieces
- 3/4 teaspoon + a pinch of salt (5g) [If you use salted butter, you may omit this additional salt]
- 6.7 ounces cream (200g), warmed [I used 35% fat cream]
1. Place the sugar and water in a saucepan, and cook on low heat until it turns golden brown. Do not overmix, or your sugar will crystallize.
2. Add the butter little by little while gently stirring with a wooden spoon. (Be careful! The mixture is very hot; it sizzles and might splatter.)
3. Add the salt, and cook for an additional two minutes.
4. Remove the saucepan from the heat, and add the warmed cream. Mix until well combined.
5. Pour into jars and let cool. The spread should keep for at least three months in the refrigerator.
6. Keep in the refrigerator so that your confiture has a beautiful, spreadable consistency.
A few notes on cooking the sugar: When you cook your sugar, stir as little as possible. It´s actually enough to just rotate the pan a bit. Cook it until you get a golden brown colour (about 5 minutes on the highest temperature, if you have a thermometer, 190° C is perfect, but don´t worry the range is not too small, a golden brown colour is as good as a lightly golden brown one, just don´t burn it.) Some people find it easier to do this step without water. Adding water just makes it easier for you: it helps the sugar to heat evenly in the pan. All the water will be evaporated when your sugar gets golden so the result is exactly the same.
Why Kathreinerle Chose This Recipe
My favourite recipes are those that make a giant leap between what you start with and your end result. The confiture caramel au beurre salé is the epitome of those recipes: It is simple to make, the ingredients may already be in your kitchen (it’s only sugar, butter, salt and cream) and the result is just incredible. I make it a lot for small presents when friends invite me over, and people always ask for more!