Serve over ice cream, pound cake, angel food cake or with sliced apples
Yield: About 6 ounces
|6||Tablespoons||salted butter, room temperature, cut up into 6 pieces|
Stirring constantly with a rubber spatula, heat sugar in a medium saucepan over medium heat, until clumps form and melt into a thick, amber-colored liquid.
When sugar has completely melted, add the butter and allow to melt.
Slowly, drizzle in 1/2 cup of heavy cream while stirring. Allow the mixture to boil for 1 minute, being careful to not burn the caramel.
Remove from heat and stir in 1 teaspoon of salt. Allow caramel to cool before using.
Photo and food styling by Webstop.
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