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Vanilla Caramel

Vanilla Caramel

This decadent caramel can be used at room temperature to garnish a dessert. If kept cold, it’s simply amazing as a spread on toast. Ideally, make it in a large casserole as the preparation boils vigorously once the cold cream is added.


  • ½ cold water 
  • 1¼ cup sugar
  • ½ tsp salt
  • 1 cup 35% cold cream
  • 1 Tbsp un-salted butter
  • ½ Tbsp vanilla extract 
  • Vanilla seeds from one bean


  1. 1

    Pour water, sugar and salt into a large casserole. 

  2. 2

    Bring to a boil on medium heat, boil syrup without stirring until it browns.

  3. 3

    Remove immediately from heat and pour cold cream on caramel. Whip until homogeneous.

  4. 4

    Without mixing, continue to cook on medium heat until 225 °F is reached. 

  5. 5

    Remove from heat, add butter, vanilla extract and vanilla seeds, mix well.

  6. 6

    Pour into a glass jar and refrigerate.