*Salted Caramel Sauce*
*Ingredients:
° 1 c (200g) sugar
° 6 tablespoons (90g) salted butter, cut into 6 pieces*
° 1/2 cup (120ml) heavy cream*
° 1 teaspoon of salt
*Directions:
1. Heat the granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula or high heat-proof wooden spoon.
2.The sugar will form lumps and eventually melt into a thick, brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once the sugar has completely melted, immediately add the butter. Be careful with this step as the caramel will bubble quickly when the butter is added.
4. Stir butter into caramel until completely melted, about 2-3 minutes.
5.Very, drizzle in 1/2 c cream while stirring. Since heavy cream is colder than caramel, the mixture will quickly bubble and/or splatter when added.
6. Let the mixture boil for 1 minute. It will rise in pan as it boils.
7.Remove from the heat and stir in 1 teaspoon of salt. Allow to cool before use.
8.Tightly cover the caramel and store for up to 2 weeks in the refrigerator. Reheat the caramel a few seconds before using it in a recipe.
Enjoy !