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February 6, 2012 / demarquettechoc

Halen Mon Salted Caramel Recipe

Here, we have a recipe developed by Marc Demarquette for an absolutely divine sea salt caramel.  It’s perfect to use as an ice cream topping, pancake syrup, or (if you’re like us) just eat it by the spoonful.

Best Sea Salt Caramel in the World

Courtesy of Swamibu on

20 ml water

100 g unrefined sugar

100 g unsalted butter (room temp)

250 g double cream

1 Tbsp honey (optional)

1 tsp Halen Mon Vanilla Salt

Pour water in the pan and then add sugar. Heat up gently till you get small champagne-like bubbles (approx. 5 mins), then take off heat and add half the butter. Leave for 30 seconds and then stir very gently until mixed and the colour has changed from clear to opaque. Turn up the heat and bring back to boiling point, then add cream in 3 stages – each stage leave for 30 seconds before stirring (we mean it… be patient!).

Lastly, add the Halen Mon Vanilla Sea Salt. When fully incorporated, remove from the heat, add the remaining butter, and blend carefully.  Leave to rest for 5 mins before serving.

Click on the picture below to watch a step-by-step video of Marc concocting the caramel.

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