Caramel Sauce with Sea Salt

To make the caramel sauce, slowly melt the sugar over medium heat in a medium saucepan. It takes a while, so be patient.

When the sugar is liquid, gradually stir in the butter, stirring constantly. (Be careful, this can splatter.) Then add the whipped cream.

The sugar will “clump” at first, reduce the heat and keep stirring and stirring. Now add the sea salt. Simmer for about 3 more minutes.

Now pour into glasses.

Preparation Tip:

Yields approx. 400 ml. The caramel sauce appears quite liquid at first, after cooling the mass becomes more solid. The salted caramel sauce will keep in the refrigerator for at least 4 weeks.

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