Salted caramel sauce
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Ingredients
- Sugar ½ cup (100 g)
- Butter sweet-cream (demi-sel), cut in small pieces, ¾ Tbsp (10 g)
- Cream full, liquid, ¼ cup (50 cl)
Instructions
- Place the sugar in a small sauce pan. Add 2 Tbsp of water.
- Boil until the sugar has turned a nice shade of brown (3-4 minutes, pay attention!). Add the butter.
- Remove the pan from the heat. Add the cream and stir.
- Replace the pan on the heat and let boil shortly.
- Let cool and then pour into a glass jar. It will keep 1 month in the refrigerator.
Notes
So this all sounds pretty simple right? The trick, it seems, is to make a caramel that doesn’t harden into a rock when it cools. (We’re still working on it. Though happily. What better recipe to have to make over and over again?) Even if it does harden, not a problem. When you’re ready to use it, just put the jar in the microwave for 30 seconds to a minute and it will be back to liquid. Repeat as often as necessary. When the jar has been licked clean, return to step #1.