Learn how to make deliciously sticky and sweet caramel sauce, and bring it to the next level with this secret ingredient you probably already have in your pantry.

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If you have a sweet tooth like me, you should also try my peppermint hot chocolate on a stick !

The Best Caramel in The World

You might not know this about me, but I love caramel.

And yes I really mean love. 

I love it so much, that at work we sometimes joke that my veins are filled with sticky sweet caramel.

Another thing you might not know about me is that I lived for 3 months in a region with the best caramel in the world, Brittany.

(Yes I can guarantee you that it’s not Britain but Britany.)

Britany is a region of France that is known for its buckwheat crêpes, cider and caramel. So basically paradise on earth. I spent 3 months there perfecting my pastry skills and enjoying the view. This means making hundreds of caramel tarts and going through ridiculous amounts of thick and luscious caramel every day. So I might have learned a thing or two about caramel.

The Secret Ingredient

First, the ( not so ) secret ingredient to Britany’s caramel is the addition of sea salt. Sea salt counter balance the sweetness of the caramel and gives it a more balanced flavour profile. But what differentiate britany agains other sea salt caramel? Well, Britany is also world renown for its high quality specialty sea salt, like its fleur de sel. Fleur de sel is like a big salt cristal, but thinner and with sharp edges. I love to sprinkle fleur de sel over chocolate chip cookies or to give an extra omph to my savoury dishes.

No Need for a Thermometer

Second, caramel is annoying to make if you don’t have a thermometer. While I recommend everyone get a digital thermometer for their kitchen, sometime shit happens and you end up breaking yours . Me and my 14 broken thermometers are talking from experience. 

This is why I created a thermometer-free caramel sauce that is easy to make and taste like my favourite memories of Britany.

I do have to give a big thank you to Alexey, my work husband, who came up with the first version of this caramel sauce.

Info Infusion

• Sensitivity to changes : do not change the quantity of cana-milk, but you can add some infused oil.
• Type of oil or infusion:  Canna-milk, but infused Vegetable oil and coconut oil  can also be used.
• Dosing method: batch
• Taste: light
• Sober version: replace the canna-milk with regular plant based milk like soy.

Always clearly label your edibles, keep them out of reach of children and pets, and don’t eat more than you can handle.

Did you try this recipe?

Don’t be shy and let me know how it went! You can even leave a comment below and share a picture on Instagram with the hashtag #loudbowlblog.