Salted caramel sauce

This is one of the most decadent and simple thing I have made so far. It is so good I could just dig in with a spoon. It is creamy, sweet but not too sweet, velvety, a little salty and absolutely delicious. I love caramel sauce because you can use it with so many different things like ice cream, baked or poached fruits such as apples and pears, fresh fruits like apples and why not on a slice of toast, cake or on a croissant! I think there is no limit to how we can use caramel sauce.

INGREDIENTS

• 160 g sugar

• 80 g salted butter

• 200 ml cream

INSTRUCTIONS

• Heat the sugar in a saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or a wooden spoon. The sugar will start to dissolve, become liquid and then turn into an amber liquid, which takes about 4 or 5 minutes. Be careful not to burn your caramel.

• Meanwhile, in another saucepan, heat the liquid cream and set aside.

• As soon as the sugar has turned into caramel, remove the pan from the heat and slowly whisk in a little bit of the warm cream. Watch out for splatters. Stir vigorously and incorporate the rest little by little. When there is no more bubbles, add the butter and stir again until you get the consistency of a thick smooth liquid cream.

• If the cream does not seem thick enough, return the saucepan to low heat and stir until you achieve the desired consistency.

• Pour into a glass jar, cover and keep cool.

Bon appétit!