Cookery

Salted Caramel Sauce

Recipe by Carlyn Clark

No need to buy caramel sauce at the store, when it's so easy and so much tastier to make it yourself.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yield: 1 cup

Ingredients

• 1 cup (200 grams) granulated sugar
• 6 tablespoons (90 grams) unsalted butter, cut into six pieces
• 1/2 cup (120 milliliters) heavy cream
• 1 teaspoon Maldon Smoked Sea Salt*

Cooking Directions

1. Heat sugar in medium saucepan, over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and melt into a thick amber-colored liquid as you stir. Be careful, it burns easily.
2. As soon as sugar is completely melted stir in the butter. Be careful as the sugar will bubble up rapidly as you add the butter. Stir until the butter is completely melted.
3. Very slowly, and carefully, drizzle in the cream. Again, be careful! The mixture will bubble up and sometimes splatter as the cream is added.
4. Allow the mixture to boil for one minute. It will rise in the pan as it boils.
5. Remove the pan from the heat and add the salt. Allow to cool before using.
6. The caramel, covered tightly, can be stored in the refrigerator for up to two weeks.

* regular table salt can be substituted for the Smoked Sea Salt (but I don't think it's as tasty) If you can't find it at your local market, Amazon's got it: