Salted Caramel

An easy recipe that turns out perfect every time.

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Ingredients

• 3 tbsp water

• 200 g sugar

• 150g cream, room temperature

• 40 g butter, room temperature

• 1/2 tsp salt

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Method

• In a saucepan over low heat, place the sugar and water and allow the sugar to dissolve. Don’t stir.

  • Tip: if the sugar starts to crystalize add another tbsp of water.

• Turn the heat up to medium and allow the sugar to turn into a dark amber color. Making sure to swirl the pan instead of stirring.

• Slowly add the cream, stir, and allow to boil for 1 minute.

• Add the butter, stir, and boil for another minute.

• Turn off the heat and add the salt.

• Store in the fridge for up to two weeks. Rewarm the caramel before using.