. 300g caster sugar
. 100g double cream
. 50g butter
. 1 tablespoon of flaky salt (Maldon Salt)
. In a medium saucier pan, add the granulated sugar. Cook over medium-low heat until the sugar is completely melted and copper colour, about 3 to 5 minutes. If needed, you can occasionally tip the pan from side to side to help things cook evenly. Don’t whisk at all during this part to help avoid crystallization.
. Remove the pan from the heat and immediately add the double cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.
. Add the butter and let it melt and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.
. Allow the caramel sauce to cool. It will be fairly thin, but will thicken as it cools. Store it in the fridge for up to two weeks.