Homemade Salted Caramel

Recipe:

Put sugar into a sausepan and add 2 tbsp water.

Put on a medium heat and cook until golden brown. Do not overcook!

In a separate sausepan heat heavy crean.

Remove sausepan from heat and add cream, stirring constantly with a whisk. It’s better to pour it by parts to avoid too intensive boiling.

Return caramel to heat an cook for another 2 minutes. Remove from heat again and add cubed butter. Stir to melt butter completely.

Add salt, stir to combine and replace caramel into a bowl. Cover the surface of caramel with plastic film and let cool completely in a fridge.

Put cooled caramel into a jar with a lid. Store in a fridge up to 2 weeks.

Bon appetit!