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in the kitchen with: kathreinerle’s salted caramel spread

by Kristina Gill

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 sugarWhen 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!

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  • i had such trouble with crystallization with this recipe that i finally gave up and found another dry caramel recipe that worked like a dream. i really wanted to try this though!

  • I agree with earlier posts that the photographs of this post are fantastic! I also found that I had to use medium heat in step one as opposed to low.

  • What kind of cream? the pictures look like sugar and cut up butter. I can’t figure out the other two. It looks divine, would love to try to make it.

  • I have just made this for the first time – I think the final magic ingredient is patience! I’m from the UK and only had Caster sugar which is finer than Granulated but it still worked. I also used Whipping Cream after googling the comparable fat content to the cream used in the recipe.

    The first batch of sugar crystalised – I didn’t know what crystalised sugar actually looked like until it happened to mine! So that was swiftly binned and I started again after the ire subsided! haha! When I put the sugar into the pot for my 2nd attempt I covered the base evenly this time and then put the water over the top of it – again more evenly. I then did not stir it AT ALL this time – I didn’t even tip the pot until the mixture started turning golden. I also found I had to cook it on a medium+ heat. It’s currently chilling at the window and I cannot wait to to eat it! It filled 2 x 340g jam jars with a little left over for the ‘chef’ ;) x

  • P.S. I also kept a pastry brush and a jug of water nearby while carrying out stage one of the recipe on my 2nd attempt (I googled advice before I tried again). Anytime the sugar stuck to the side of the pot while it was bubbling I wiped the pastry brush around the pot to help prevent the sugar crystalising again – worked a treat!

  • Oh my, this is delicious! Took me 3 goes not to crystalise it, but flip, end result makes your bread taste like malva pudding! (for anyone who knows what that is) Best make this as presents, cos it is daaangerous :)

  • I did this and all went smoothly, until I added the cream (30%), I know have lots and lots of awesome caramel sauce…was it the fat content? What went wrong? :(

  • I just tried this and it looks good so far! It’s chilling at the moment. Thanks for an awesome recipe. Love it!

  • I have just made some of this now! Bit confused at the beginning because I’ve never done that with sugar before, but with a bit of patience it went okay and the end result has the right colour and consistency so hopefully it’s gone okay :) I was left with a bit of residue in the pan though…I tried some and it was verrrrrrry salty, wondering if I’ve miscalculated or 5grams is too much for me- but I hope the rest of the batch doesn’t taste like that! Fun recipe though :D

  • Have to admit, wasn’t majorly impressed. I suspect I may have burned it but it seemed impossible not to with no stirring allowed. I had it on the lowest heat possible… Is there a knack I’m not getting?

    I mean, its edible, but by no means addictive…

  • sorry, this is kinda weird that there’s no time measure for cooking the sugar on low flame. 10 minutes? 30? You emphasized to make it all so quick so it won’t burned that my whole thing came out very fare and very liquid. Too bad:(

  • I’ve been making caramel for years it’s so simple. Instead of mucking around, I halved the recipe used yellow sugar, butter and 18% cream. Cook in a large glass bowl in the microwave 5.30
    (5 and 1/2 minutes) until golden brown .do not stir until the time is up. Remove from microwave, add salt ( I use himilayan pink salt) and whisk for about 10 seconds . Pour on your buttered pan and let set.

  • Hello, I’m from Indonesia and caramel spread is uncommon here, and I’ve been wondering about how great it tastes! I can’t wait to try it in my kitchen! One question though, since I’m allergic to dairy products, can I use margarine instead of butter?

    • Margarine doesn’t have enough fat in it to make it creamy. Also there is cream in the recipe, which is dairy as well and you can’t really subsitute that. Perhaps someone out there has made a coconut cream spread you could try instead?

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