Salted Caramel Sauce

Another whisk shot. Whisks are that magical utensil that I'm gathering quite the obsession for. I found a few old whisks while looking at antique shops on a trip and they were all so unique. One was shaped like a heart, the others like eggs.

So you probably assume that this recipe is to accompany some kind of cake, ice cream or something like that? Well that would have probably been a good idea but we just ate it straight out of the jar. When warmed it is a sauce but at room temperature, it is like eating very soft caramels.

salted caramel sauce

1 cup (236ml) water
2 cups (400g) sugar
1 cup (236ml) heavy cream
¼ tsp pink Himalayan salt

Pour water into a saucepan and 
pour the sugar in the center, not 
touching the sides of pan
Do not stir!
Heat over medium heat until sugar dissolves
Turn to high until it turns 
golden brown
Should take a total for 20 to 30 minutes
Don’t be tempted, don’t stir!
Heat the cream in the microwave 
for 45 seconds just before it 
turns golden brown
This will help to reduce lumps
Slowly whisk in cream, be careful
Continue to boil until thickens, will thicken more when cooled as well
Add salt
Cool completely

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