Add the warm Salted to your desserts, sweets and milkshakes.
Servings: 2Mason Jars
Author: Sandhya Hariharan
12Tbspof Unsalted Buttersoftened
1Tspof Sea Salt
To a large stainless steel pan, evenly spread the sugar to the bottom of a pan. Heat the sugar over medium heat and begin whisking until sugar melts down. The sugar will become a lump, its perfectly normal in the process. Continuous whisking will ensure the sugar melts down. Continue cooking until a deep amber color is achieved or the thermometer reads 300F.
Add softened cubes of butter to this melted sugar.The mixture will rapidly bubble up when the butter is added. This is happening as very hot mixture is coming in contact with a slightly cold ingredient. Whisk the mixture well ensuring there are no lumps.
Take the pan away from heat, stir in vanilla extract and slowly drizzle double cream. Whisk well until you have a smooth sauce. Remember to be careful as the salted caramel sauce will rapidly bubble up. Add sea salt and whisk to mix well.
Allow the Salted Caramel Sauce to cool down and then carefully pour into the glass jars. I have stashed them away for 4 weeks too and still perfect.
Remember to heat the glass jar that was in the refrigerator in bursts of 20 seconds in the microwave to achieve the pouring consistency. Use them in shakes, cakes, waffles and what not.