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| Salted Caramel Sauce |
White sugar - 1 cup
Heavy cream - 1/2 cup ( room temperature)
Unsalted butter - 6 tbsp ( room temperature)
Salt - 1/2 tbsp
( If you want more salty then add 1 tbsp)
Vanilla essence - 1/2 tbsp
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| Salted Caramel Sauce |
Method
Take a heavy sauce pan add the sugar in medium flame let the sugar melt.
Do not stir once the sides starts to melt then slowly loosen up the sides using a wooden spoon or spatula.Now slowly swirl the pan for the sugar to melt my its own.Do not stir as they may form lumps.Don't worry if the sugar get clumped up remove from fire and stir quickly.
Once the sugar has melted and reached to an amber colour,reduce flame and add the butter,whisk vigorously to avoid burning.The hot caramel will bubble so handle carefully.
Now slowly add the heavy cream and mix well till everything is combined and reaches to a thin pouring consistency Do not cook the sauce till thick as they will harden when cooled.
This will not take more than a minute switch off the stove.
Now add the salt and vanilla essence mix well.
Cool completely and pour it into a glass bottle and store it in fridge.Before using warm slightly.
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