This homemade Salted Caramel is fantastic!
90g Soft butter
150g Sugar
120 ml Heavy cream
1 – 1 1/2 tsp Maldon salt
Heat sugar in a medium heavy-duty saucepan over low-medium heat, stirring with a high heat resistant spatula. Sugar will form clumps but eventually melt into a thick brown liquid as you continue to mix.
Once sugar is melted, immediately stir in the butter until well combined.
After the butter has melted and combined with the caramelised sugar, cook for 1 minute without stirring.
Gently stir in the heavy cream and allow it to boil for 1 minute.
Remove from heat and stir in the salt. Allow to cool down before using slightly. The caramel thickens as it cools down.
Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the fridge. Reheat in the microwave or on the stove to desired consistency.
Eat & Enjoy!
Find it online: https://raujensen.com/en/2021/05/29/salted-caramel-low-fodmap/
