Gale Gand’s Salted Butter Caramel Recipe…Mmmm!
Is there anything better than salted butter caramel? I think not. I mean who doesn’t like the taste of sugar? But it’s even better with a bit of saltiness to make you want — no need — to take another bite. That’s why it’s so hard to put down that bag of kettle corn from the farmer’s market. Or why the addictive caramel and cheese corn mix first served at Garrett’s Popcorn in Chicago is widely imitated. Salted caramel is usually associated with Brittany in France, where it’s called caramel au beurre salèe. The style is said to have been created in the 1970s by a chocolatier and caramelier named Henri Le Roux. He added some of the region’s famous grey sea salt — aka fleur de sel de Guerande — to his pot of caramel. I have tasted Le Roux’s salted caramels — which come in an assorted box…
October 27, 2010