Salted caramel sauce

The perfect dessert topping, ready in 20 minutes 🥰 Ingredients: 1. 1 cup/200g sugar 2. 7 tbs/98g butter (cut into squares) 3. ½ cup/118ml heavy cream 4. ½-1tsp salt (depending on taste) 5. 2 tsp vanilla extract Steps: 1. Melt the sugar in a heavy bottom saucepan over medium heat stirring constantly with a wooden spoon or rubber spatula. The sugar will clump up and eventually melt down. 2. Remove the pan from the heat and immediately add the butter, stirring constantly. Be careful as it will splatter. 3. Once that’s fully combined slowly add the heavy cream while stirring constantly. This will bubble vigorously so be careful. 4. Once combined add the salt and vanilla extract and mix. 5. Store the caramel sauce in a glass jar for up to 4 weeks in the fridge. 6. You can use the sauce immediately or let it cool. It will thicken as it cools. Just microwave it to loosen it up.

Unbalanced

% Daily Values based on a 2,000 calorie diet