INGREDIENTS
Recipe adapted from cooking channel
- 1 cup of raw sugar
- 1/4 cup water
- 3/4 cup heavy whipping cream
- 4 tablespoons unsalted butter
- 1 teaspoon pink Himalaya sea salt
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brushto wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
*Cook’s Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.
