For ToScho


One of my friends Tobi came for dinner on monday. I know a lot of Tobis, so we refer to them either by location (Tobi New York, for instance — though he has moved to London in the meantime) and Tobi Sch., whom I also refer to as Stabi Tobi, because I met him at the state library here in Berlin six years ago. We met because we were the only people in the library using Apple computers and thus we immediatly bonded over our mutual cuteness, geekiness and snobbiness!

So, he came for dinner and brought beer and icecream, upon request. I had the jar pictured above on the countertop, and was excitedly explaining that this was dessert. Somehow he totally failed to be impressed, and I was really not getting why: who wouldn’t get excited about SALTED!BUTTER!CARAMEL!! A sauce, that routinely makes me want to bathe in it it’s so good. I also like to refer to it as liquid Werther’s Echte!

As I got ready to serve dessert, the salted butter caramel sauce poured over vanilla icecream* Tobi asked me why I was using salad sauce to eat with icecream… Mystery solved, sauce tried. blissful coma ensued!**

Over dinner, I helped him put together a dinner for this weekend using the sauce as one of the features, and promised I’d post the recipe for him to check. So Tobi, here you go:


Salted Butter Caramel

prep time: 5 min

adapted from Trish Deseine Ma petite Robe Noire et autre Recettes

100 g granulated sugar
2 tbsp water
70 g salted butter***
2 tbsp mascarpone

Put the sugar and water in a heavy saucepan over low to medium heat. Do not stir and wait for the sugar to melt. You can swirl the content in the saucepan until everything is an even light golden color.

Take the saucepan off the heat and add the butter. Make sure to drop it along the sides of the saucepan and not into the middle, or the mixture will spatter, bubble and BURN! Slowly incorporate the butter with a wooden spoon and keep turning until all is melted. Add the mascarpone in the same way.

You can eat it rightaway, or let the leftovers cool down. It will harden in the fridge, but you can heat it up in a waterbath or the microwave to bring it back to pouring consistency.

*confession: I didn’t have salted butter, so I added about a quarter of a teaspoon of table salt, along with the butter. This made the caramel curdle. BUT. I have an awesome remedy for that: Let the caramel cool a bit to prevent it from burning you and quickly whizz it in the blender until it has reached a smooth consistency. This trick also works for custards (crème anglaise) and other sauces using dairy which have the tendency to curdle.

** We also crumbled some cookies on top of the sauce for extra textural tastey deliciousness, becaue that’s the way our cookie crumbles!

***I hate german icecream. I don’t know what they do to it, but nearly every brand (save for Landliebe) is all slimy and airy and gooey. All in a bad way. I think they must whip their icecream under the guise of conching. But thanks to Tobi for bringing icecream anway!

Edited to add:
Tobi tried making it by himself and it didn’t work out. here’s why: 1) make sure you are using a pot, not a pan. the caramel needs to have volume and not spread out to thin, or else it’ll burn. 2) you can add the salt along with the sugar and water, it works just fine. 3) the caramel has to be a very light blond colour, other wise it’s to dark, and that’s what’s causes it to curdle. Now hurry and go make it!

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