Butter Caramel Christmas 150g

Butter caramel from Brittany in a Christmas bag

The Christmas butter caramel from La Maison d'Armorine is a festive 150-gram bag of soft caramels au beurre salé from Quiberon, each sweet individually wrapped. Salted Breton butter, sugar, and fleur de sel – a little gift for the Advent season, not your average supermarket candy.

Butter caramel from La Maison d'Armorine comes in a festive bag for the Christmas season: soft, sweet-and-salty caramel candies from Brittany, each individually twisted in paper. The Bretons call this specialty Salidou, and during the Advent season, it is passed from hand to hand as a small gesture.

Soft, creamy, sweet-and-salty

A butter caramel from La Maison d'Armorine melts slowly on the tongue – creamy, soft, buttery – while the salted butter gives the sweetness its depth.

Not a candy to bite into, but one to savor. First comes the butter, then the dark caramel, and finally the fleur de sel, which keeps the aftertaste long and balanced. Between cookies and gingerbread, such a candy is a moment that stands entirely on its own and does not get lost in the abundance of Christmas sweets. You don't eat a caramel like this on the side; you treat yourself to it in peace.

The gift for the Advent season

The festive 150-gram bag makes the butter caramel a small Christmas gift that always fits – for hosts, for colleagues, or for a Christmas stocking. For nearly 80 years, Salidou has been as much a part of the Advent season in Breton families as a pine branch on the table.

Because every candy is individually wrapped, it easily slips into a coat pocket, onto the gift table, or into the cookie jar. Beside a cup of tea in the afternoon, the Christmas bag is just right when the first snow falls outside. If you prefer to give the smaller version, opt for the 40-gram Christmas tin; for those who enjoy the candies all year round, you can find the perennial Caramels au beurre salé.

A recipe from grandmother's time

In Quiberon on the Breton coast, La Maison d'Armorine has been producing its caramel since 1946, following the recipes of the grandmothers that founders Raymond and Yvonne Audebert once preserved.

To this day, the family stirs their caramel by hand in copper cauldrons, in batches of 120 kilos. In 1969, their son Jacques took over the business, and today it is run by grandson Alain Audebert – three generations, one recipe. The grandmothers' recipe, Alain says, remains untouched.

The small house is famous for its Niniche lollipops, which now come in around 50 varieties, and for the very Salidou that goes into the bag at Christmas. Both have long been considered part of Brittany’s culinary heritage.

You can find more from the Breton caramel kitchen in the specialties from La Maison d'Armorine. But during the Christmas season, the small bag is the most beautiful gift.

With espresso after a festive meal

The butter caramels are wonderful with an espresso after a festive meal; chopped up, they also melt over hot rice pudding or into a gingerbread dessert. Stored in a cool, dry place, they stay soft; near a heater, they quickly become "friendly" and stick together. It is best to keep opened bags in a tightly sealed tin so that each candy remains separate. If you wrap a few of them in tissue paper and tie a ribbon around them, your smallest Christmas gift is ready.