How to make
The products are removed from the refrigerator one hour in advance.
Cut the butter into cubes. The sugar and cream are measured in advance.
Pour the sugar into a pot with the thickest possible bottom, place it on a heated hob at a moderate temperature, by keeping an eye on it constantly and shaking it occasionally to distribute the sugar well.
With a wet silicone brush, run it over the walls of the pot so that no sugar crystals are left.
As soon as it melts, remove it from the heat and pour the butter all at once, by stirring vigorously. A reaction will occur between the hot syrup and the butter and a strong bubbling will form in the mixture.
Once the butter is completely absorbed by the sugar syrup, pour the cream in a thin stream, by stirring vigorously. Finally, add the sea salt and stir, until it melts.
The caramel is left at room temperature for about 15 minutes. After this time it can be used to pour it over cakes or it can be left in the refrigerator. Its shelf life is long, about a few weeks, as sugar acts as a preservative.
About 5.3 oz (150 g) of homemade salted caramel are obtained from the above products.
This caramel can be used for many desserts. It can be used for drizzling ice cream, pastries, creams, even in a glass of cappuccino.
Stored in a beautiful jar, it can be given as a gift to a loved one, along with homemade biscuits.
