Salted butter caramel is a real passion

★Ingredients

6 tablespoons (90g) salted butter, cut into pieces

1 cup (200g) granulated sugar

1/2 cup (120ml) heavy cream

1 teaspoon sea salt (or to taste)

★Instructions

1. Prepare Ingredients:

• Measure out all your ingredients and have them ready. Caramel can be a quick process, so you’ll want everything on hand.

1. Melt the Sugar:

• In a medium, heavy-bottomed saucepan, heat the sugar over medium-high heat. Stir constantly with a wooden spoon or heat-resistant spatula. The sugar will start to clump and eventually melt into a thick, amber-colored liquid as you continue to stir.

1. Add Butter:

• Once the sugar has completely melted and reached a deep amber color, add the butter. Be careful, as the mixture will bubble up vigorously. Stir the butter into the caramel until it is completely melted.

1. Add Cream:

• Slowly drizzle in the heavy cream while stirring. The mixture will bubble up again. Let it boil for about a minute, then remove from heat.

1. Add Salt:

• Stir in the sea salt. Allow the caramel to cool slightly before using.

1. Cool and Store:

• If you’re not using the caramel immediately, let it cool to room temperature, then transfer it to a jar or airtight container. It will thicken as it cools. You can store it in the refrigerator for up to two weeks. Warm it slightly before using if it becomes too thick.

Enjoy!