Caramel d’Isigny sur mer

Normandy is a region famous for its exceptional butter – an essential French ingredient. Guillaume’s recipe for these sweet, chewy caramels are made with this renowned butter, creating a uniquely regional sweet treat.

Credit: Mark Roper

• makes

  100+

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 1 cup (250 ml) thin cream
• 350 g unsalted Beurre d'Isigny
• 8 g sea salt flakes, plus extra to serve
• 500 g caster sugar
• 100 g glucose

Setting time: 12 hours

Instructions

1. Generously spray a 24 cm square cake tin with spray oil and set aside.
   
2. Combine the cream, butter and sea salt flakes in a medium saucepan. Bring to the boil over high heat, then once boiled, remove from the heat.
   
3. In a separate medium saucepan, heat the sugar and glucose over medium-high heat, carefully stirring once it turns a dark caramel colour. Taking care, gently whisk in the boiled cream and butter mixture, mixing until fully combined.
   
4. Cook the caramel to 126°C, then remove from the heat, whisking a few times.
   
5. Pour the caramel into the prepared tin and allow to cool fully at room temperature on a flat surface for at least 12 hours, or until completely set.
   
6. Once set, remove the caramel from the tin and cut into approximately 2.5 cm x 1 cm rectangles (or as desired). Sprinkle each piece with a few extra sea salt flakes. Serve, or wrap in non-stick wrappers.

Watch how to make this recipe on Episode 6 of Plat du Tour Season 6, streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.