1⅓stickssea salt butter, cut into cubes at room temperature140g
1tspfleur de sel
Instructions
Place cream and vanilla in a small saucepan and warm gently.
In a bowl, sand the sugar with the lemon juice.
Heat a medium saucepan and SLOWLY add the sugar a little bit at a time. Don’t add your sugar too fast. Be very patient and add more sugar only when most is melted.
When the sugar is amber, slowly add the cream.
Whisk and cook down until 230 F.
Add butter piece by piece. Add salt.
Cook caramel until 248-252 F. Test and pour immediately into prepared pan.