Salted caramel sauce
1 cup white sugar
½ cup water
60 grams salted butter
½ cup cream
1 teaspoon of flakey salt or ½ teaspoon of pouring salt
In a medium to large saucepan, combine the sugar and water. Cook, while whisking over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt.
Increase the mixture to a medium heat and bring the mixture to a boil. Stop whisking and don’t whisk at all during this part. (if you need to feel like your helping (like i do) swirl the pot occasionally - but don't stir)
Allow to boil until the mixture turns a golden copper colour, normally this takes about 10-15 minutes, but ours took closer to 17.
Take the pot off the heat, and while you are whisking, add the cream - careful it bubbles - and keep whisking until you have a nice sauce.
Add the salt and mix to combine
Allow to cool slightly and then pour into a sterilised jar until you need it. It starts out quite thin, but will thicken as it cools.
Careful - its addictive!