Caramel

• servings: Makes 1½ cups

Ingredients

I cup granulated sugar

2 tablespoons unsalted butter

1 cup heavy cream

¼ teaspoon kosher salt

Directions

In a nonstick pan, heat the sugar over medium-low heat. Do not touch or stir the sugar, but keep an eye on it while it melts, 12 to 15 minutes. Once the sugar is completely melted and has browned to the color of caramel, add the butter, using a wooden spoon to incorporate. Once the butter is melted, remove from the heat and add the heavy cream. Stir for a few seconds. Return to the heat and cook

until everything is well combined, 2 to 3 minutes. If the sugar is still not fully melted, reduce the heat to low and continue to cook until it is. Remove from the heat and stir in the salt. Transfer to a clean jar. Before using, allow to come to room temperature.

Notes

Notes * Store the caramel in a jar with a lid for 2 to 3 weeks in the fridge.

* If using this recipe for the caramel tart, you will have at least ½ cup left over. You can serve this with ice cream or any dessert of your choice.