Salted butter caramel

A really good caramel that has nothing to envy of the Bretons. Yes, we are sure of what we are saying, numerous testimonies attest to this! Its texture is melting and extremely smooth. Even when stored in the refrigerator. A must to use in pastries. Even if a small spoon is more than enough to do it justice...

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


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

natural ingredients


Hérault (France)

#let's savor together