Salted caramel, holy deliciousness, where have you been all my life?! 

The sauce is sweet with a slightly salty flavor and a deep rich golden color. You have to be slightly careful while heating the sugar so it doesn’t go from molten Amber beauty to a burnt mess.

  
Ingredients:

1.5 cups sugar

1 stick of salted butter ( cut into 8 pieces)

1 tsp pink Himalayan salt

1/2 – 3/4 cup heavy whipping cream

Method:

Heat sugar in a heavy bottomed pan on medium heat till it starts to melt. You can stir it intermittently till it develops a feel amber color. Keep a wooden spoon nearby. Add the butter and stir away, the mixture will seize but that’s okay. Keep stirring till all the butter is incorporated. Add the heavy cream and stir, stir, stir! Once it’s all mixed together and has a lovely melted toffee color, add salt and bring to to a brief 15 sec boil. 

Ta Dah! You salted caramel is ready for a jar. Keep refridgerated and warm gently to dip in some pretzels, apples, or on your oatmeal!

We used them for Christmas gifts for school!