Fleur de Sel Caramel sauce with La Baleine Sea Salt and La Trinitaine Butter Galettes

Salted caramel in a glass jar, selective focus        Faience Orange GalettesSO5 La Baleine Salt



  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.

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