Salted butter caramel

A real good caramel that has nothing to envy to the Bretons. Yes, we are sure of what we are saying, many testimonials attest to it! Its texture is melting and extremely coating. Even when stored in the refrigerator. A must have for use in pastries. Even if a teaspoon is more than enough to do it justice...

On fruit skewers, in a banana tart tatin, an apple tiramisu, an éclair, a millionaire shortbread...


  • Water, sugar, glucose syrup, LACTOSE, MILK proteins, butter 8% (MILK), salt 0.4%, cream (MILK).
  • Energy: 1394kJ / 330kcal; Fat: 7.6g, of which fatty acids: 5.2g; Carbohydrates: 64g, of which sugars: 47g; Protein: 1.8g; Salt: 0.77g
  • Click here to see the hazelnut bundt cake recipe, spreadable paste topping

natural ingredients


Hérault (France)

#let's savor together