We all need heroes in life. Someone to look up to, whom you idolize, and who does something that radically alters your life forever. For me, that person is Henri Le Roux, who makes caramel-butter-salt caramels (nicknamed CBS) in the seaside town of Quiberon, on the Atlantic coast of France. The residents of Brittany are famous for consuming shocking amounts of butter, most of it heavily flecked with coarse sea salt to preserve and complement its buttery goodness. When Monsieur Le Roux unwrapped one of his buttery, meltingly tender salted caramels and popped it in my mouth, I knew Iād found my hero. To get the same flavor, be sure to use a good-quality kosher or coarse sea salt, such as fleur de sel (see Resources, page 237), recognizable by its delicate, shimmering crystals. It makes quite a difference.
Recipe information
Yield
makes 1Ā 1/2 cups (375 ml)
Ingredients
Preparation
Step 1
Melt the butter in a large, deep heavy-duty saucepan or Dutch oven. Stir in the sugar and cook, stirring frequently, until the sugar is a deep golden brown and starts to smoke.
Step 2
Remove from the heat and immediately whisk in half of the cream until smooth (wear an oven mitt, since the mixture will steam and splatter and may bubble up furiously). Stir in the rest of the cream, then the vanilla and salt. If there are any lumps of caramel, whisk the sauce gently over low heat until theyāre dissolved. Serve warm.
Storage
Step 3
This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
