Homemade Caramel Sauce

🧂 Ingredients

• 100 g granulated sugar
• 100 g heavy cream

  room temperature
• 3 tablespoons unsalted butter

  room temperature
• ½ teaspoon salt

  if you want salted caramel (optional)

Instructions

• 1 Heat a small saucepan of sugar on medium heat until completely melts and deepens
  to a light brown colour.
• 2 Slowly pour in the heavy cream white constantly stirring. The mixture will
  bubble up immediately. Keep stirring until the cream is completely combined.
• 3 Stir in a tablespoon of butter at a time until it is completely melted and
  combined. If you want salted caramel sauce, stir in the salt at this time.
• 4 When the caramel becomes thick enough to part when a spatula is dragged through
  it and the caramel slowly oozes back together, pour it into a small container
  and let cool completely. When it's hot, it may seem like it's too thin and runny
  but it thickens up considerably as it cools.
• 5 Store caramel in the fridge and microwave for 15 second intervals to liquify
  before using.

Nutrition Info