You can't beat a gorgeous caramel sauce to add a little indulgence to a dessert dish, throw in some salt flakes and it's transformed from normal to sublime!
On a medium heat, let the sugar melt... Make sure you stand by it and not let it get too hot too fast or you will burn the sugar. Stir with a whisk.
Keep stirring so the sugar doesn't stick
Keep an eye on the colour once it's melted. As soon as the sugar reaches a dark amber colour or reaches 175°C / 350°F with a candy thermometer, add the butter.
The butter will cause the sugar to bubble up quite violently so be prepared. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth.
Stir in the salt flakes
Pour into sterilised jars and keep in the fridge.
To use
Heat the amount needed in a bowl and microwave. Do it in 5-10 second increments so as not the heat too quickly *it will be lava hot in no time if you aren't careful!!*
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/salted-caramel-sauce/