Salted butter caramel

Last weekend I went to the Normandy region in France with my lady and another couple. The posts related to this trip are already written and I am only waiting for the pictures in order to publish them. Everything was great!

I think that the main sweet delicacy of the Normandy is their salted butter caramel. Think of your classic caramel such as the british butterscotch or the thing that you get inside a Mars bar – now add some salt. This is the salted butter caramel.

The history of the salted butter caramel is interesting and it starts a looong way back. In 1343, the king Phillipe VI decided to establish a tax on salt. This forced the butter, that was salted, to become unsalted. Some regions of northern France where not yet part of France, so they kept their butter salted as they did not have to pay the new duty. When they were annexed to the country this privilege was kept, so northern france butter continued to use salt and cook with salted butter.

In 1977 a chocolate shop decided to create a sweet that would “honour” the traditions of the northern French region of Bretagne. He concluded that a good option would be to create a caramel using this salty butter and this gave birth to the first salted butter caramel. In 1980 this sweet was crowned the best candy of France. From that point on it became succesful and the main sweet delicacy of northern France.

(source in French is

I love the salted caramel 🙂 It is soft, sweet but with hints of salt. It melts on your mouth and for some reason it does not stick a lot around your teeth. In fact it is so good that I am happy I cannot find it in Brussels.


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