Sardines & Chocolat

Ingredients

• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy cream
• 3 1/2 tablespoons unsalted butter
• 1 teaspoon La Baeline Sea Salt
• La Trinitaine Butter Galettes

Directions

1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan.
2. Boil until the syrup is a deep amber color, this will take about 5 to 6 minutes.
3. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble.
4. Stir in the unsalted butter, and salt.
5. Transfer the caramel to a dish and cool.
6. Spread or dip with La Trinitaine Butter Galettes.
7.  Enjoy!

This recipe inspired by food network.