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Salted caramel spread

Salted butter caramel spread recipe with Stirling Churn 84 image on eatlivetravelwrite.comThis post is sponsored by Gay Lea.

I’ve been working with a fair amount of butter over the past few months as I’ve developed recipes for In the French Kitchen with Kids (manuscript: SUBMITTED on Monday!) and by far one of my favourites is the Churn 84 European Style Butter from Stirling Creamery. I’ve gone through a lot of both their salted and unsalted in the seven months I’ve been writing the book – it’s been especially helpful in recipes that work better with a higher butterfat content (most butter in Canada is 80% fat and the 4% does make a difference for things like croissants!) – it’s definitely not your regular grocery store butter (and the good news is that it’s more and more easily available!).

Salted caramel sauce image on eatlivetravelwrite.comOur task this month was to update a classic recipe and I had it in my mind that I was going to update a breakfast favourite – spreads for toast. After working for months (literally!) to create a homemade version of a certain hazelnut-chocolate spread that I was happy with for the book and then working on a quick jam that kids can make with just a little supervision, also for the book, I was a little breakfasted out. Last year, however, I had tasted a caramel spread somewhere during our travels in Europe and had noted it down as “one to make”. What better time than now, when I’m tasked with changing up a classic. Most people might not consider caramel spread for their bread but if you think about it. it’s no different to jam or other sweetened spreads. Using some leftover Stirling Churn 84 Salted Butter that was hanging around in my fridge post-recipe development, I got to work.

Salted butter caramel spread image on eatlivetravelwrite.comThis turned out even better than I expected – it’s smooth, creamy and has just a hit of salt. I added a pinch of flaky sea salt to one of the little jars for some extra kick and really liked it but you can definitely taste the salt even if you don’t. Bonus? It’s SO easy. I’ve made a small batch and divided it between three tiny jars so if you don’t want it hanging around (just saying… it’s addictive!), you can gift one (or two) to a friend!

Salted caramel spread

Prep Time 25 mins
Total Time 25 mins

Easy salted caramel spread - perfect for breakfast... or anytime!

Serves 375 mL (3 x 125 mL jars)     adjust servings

Ingredients

  • 1/4 cup (60 mL) water
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (125 mL) heavy (35%) cream,
  • 1/4 cup (57 g/ 1/2 stick) Stirling Creamery European Style Churn 84 Salted Butter, diced

Instructions

  1. Place the water and sugar in a medium pot and mix gently with a chopstick or your finger until the sugar is completely wet. Do not stir vigorously.
  2. Place the pot over medium-high heat and bring the water and sugar to a boil.
  3. Continue to cook, without stirring but swirling occasionally until the mixture turns a deep caramel colour (approx. 5 minutes)
  4. Meanwhile, heat the cream until it’s just boiling in a small pot over medium-high heat.
  5. Remove the caramel the heat and slowly pour in the hot cream. Watch out as this will splatter so pour slowly and whisk constantly.
  6. Once you have combined all the cream, place the pot back on the heat and cook over medium heat, whisking constantly until the caramel is smooth again.
  7. Add the butter, piece by piece, making sure each piece is melted before adding the next.
  8. Pour into clean, dry glass jars and allow to come to room temperature.
  9. Cover with plastic wrap.
  10. Keeps for two weeks at room temperature. If you find the spread has hardened too much, you can heat it in the microwave for approximately 15 seconds.

by

Recipe Notes

Before you start, boil a kettle, pour the water into a large bowl and place the small jars in the bowl for a few minutes. Remove the jar with tongs and allow to air dry on clean paper towels.

Another batch of this is on the cards for the weekend and this time, I promise… we WILL share. Now we’ve completed “quality control”, you see! Looking for more morning inspiration? Check out more breakfast recipes on the Gay Lea site.

Salted caramel spread recipe image on eatlivetravelwrite.comWhat about you – what do YOU like to spread on your toast?

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Disclosure: I am part of the PTPA Brand Ambassador Program with Gay Lea, and receive compensation as part of my affiliation with this group. As always, opinions expressed here are my own and I only write about/ recommend products I use and love. If you know me in real life or follow me on social media, you’ll know that writing a French food cookbook requires ridiculous amounts of butter so this campaign is a perfect fit 😉

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22 Responses to Salted caramel spread

  1. Mr. Neil April 6, 2017 at 08:44 #

    Mmmmm….

    Cleo and I both have enjoyed this. Well, ONE of the jars, anyway. 😉

    • Mardi Michels April 6, 2017 at 16:02 #

      It’s SO good! I’ll be making it again don’t worry!

  2. Jo and Sue April 7, 2017 at 07:55 #

    Oh. My. Goodness. I’m drooling. This needs to happen at my house soon!! 🙂 It sounds (and looks) amazing.

  3. Kortney April 7, 2017 at 08:51 #

    I’m totally convinced that caramel spread should be the only thing on the breakfast table now! I can imagine this being really good with a fresh baguette and a dollop of cream cheese!

    • Mardi Michels April 17, 2017 at 07:54 #

      Not sure it needs cream cheese – it’s pretty rich! But on fresh baguette? Yes please!

  4. Tiffany April 7, 2017 at 11:12 #

    This sounds so good. I’m with you on Team Butter and often that’s enough for me on toast in the morning, or butter with a bit of jam. This sounds like a wonderful way to change things up. Also, congrats again on hitting send on that manuscript.

    • Mardi Michels April 17, 2017 at 07:54 #

      It’s definitely a nice change or something for a special breakfast!

  5. Denise @UrbnSpice April 7, 2017 at 11:35 #

    You had me at caramel – I will definitely make this! Thanks, Mardi!

  6. Ryan September 17, 2017 at 14:29 #

    Mines has turned to toffee?? Csnt even break it. Anyone know where i went wrong?

    • Mardi Michels September 17, 2017 at 15:28 #

      At what point did it turn to toffee?

      • Ryan September 18, 2017 at 01:51 #

        After I had poured it into the jar to cool, it solidified and was near impossible to get it back out. Not sure where I could have went wrong except from adding the butter in smal pieces I’ve maybe over cooked it?

        • Mardi Michels September 18, 2017 at 05:11 #

          Hmmm… I have made this a number of times – including in less than ideas circumstances in a science lab with 10 students – and I have never seen this. Did it solidify immediately – how long did it take to go solid? Have you tried gently heating it up in the microwave to liquefy? (and yes, adding the butter in small pieces and mixing thoroughly is an important step)

          • Ryan September 18, 2017 at 14:31 #

            It started as soon as it was taken off the heat to pour into the glass jar; I struggled to spoon the remaining caramel from the pot and I had to break it off the spoon once I had finished with it.

            I boiled the kettle to try and remove it but it struggled as well and had to leave it for around ten minutes to soften

            I must try again as it looks so good.

            Thanks for replying.

          • Mardi Michels September 18, 2017 at 20:28 #

            Sounds like you might have overcooked it at the caramel stage – your hotplates might be hotter than mine? Try cooking it a minute or so less?

  7. Ryan September 19, 2017 at 03:40 #

    I kind of thought that but I only just let it get to the caramel colour.

    I will try turnnung the gas down a little.

    Thanks again and will let you know how I get on.

  8. Ryan September 19, 2017 at 12:41 #

    Ok this time it turned out like scrambled egg then resembled some form of caramel in a pot of brine…. I give up lol

    • Mardi Michels September 19, 2017 at 15:18 #

      Which part turned out like scrambled egg? Sounds like the cream was too hot and split? Caramel IS temperamental, although as I say, I’ve had a lot of success with this in a few different situations.

      • Ryan September 20, 2017 at 03:59 #

        While adding the butter. It then turned into a caramel but by then the butter wasn’t mixing with it. Also it took around 10 mins for the water and sugar to turn even turn into a light caramel colour, this was both times

        • Mardi Michels September 20, 2017 at 05:35 #

          So, AFTER you add the warmed cream and whisked it in over the heat, the mix didn’t combine? And after that, the butter doesn’t melt? You need to keep whisking and you need to place it on the heat and whisk until combined.

          • Ryan September 20, 2017 at 06:44 #

            Yeah I warned the cream and whisked them together until smoothe. I then added the diced butter to which it started to go almost foamy like after adding half of it, after a couple of minutes it turned to caramel but the butter had separated and the liquid would not mix

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