Caramels au beurre salé...

I need to confess that I'm more than a little obsessed with salted caramel.I've always loved caramel, but salted caramel just takes it to a whole new level...

After coming across a recipe earlier this week, I decided to try my hand at making some caramels au beurre salé (salted butter caramels).  Here's how they turned out.

What you'll need:

• 375g raw castor sugar
• 250g good-quality salted butter (diced and chilled)
• 5 tbsp creme fraiche
• Sea salt flakes to garnish (I use fleur de sel)

4 simple ingredients

Step-by-step:

• Grease and line a 20-centimetre square slice tin with baking paper. 
• In a heavy-based saucepan, place the sugar over a medium heat. Cook to quite a dark caramel. 
• Turn the heat down low and carefully add the butter, a few cubes at a time, making sure it is all incorporated before adding more. 
• Stir in creme fraiche and continue to cook until thickened (118C on a digital or sugar thermometer). Pour into tray and sprinkle over salt flakes. 
• Allow to cool, then refrigerate until set. 
• Cut into squares to serve. 

Oh lordy, I just tried one... They are really rich but oh so heavenly.

Recipe source