Preparation · estimate20 min
Method
Salted caramel sauce
Heat the cream without boiling. Melt the sugar in a saucepan and cook until amber. Reduce the heat, add the butter in batches, then carefully pour in the hot cream. Stir until smooth and season with salt.
Serve the sauce separately or drizzle it over individual portions.
Good to know
The finished caramel will initially be runny, but will thicken as it cools.
Equipment
- saucepan