Salted Caramel Sauce

• servings: Makes: approx. 10 oz (27

Ingredients

1 tsp sea salt

1 tsp vanilla bean paste

½ cup (115 ml) heavy cream or plant-based heavy cream/coconut cream based unsalted butter, cubed

Directions

Grab yourself a pan that has a base with a large surface area and pour in the sugar. We are going with a dry caramel base, so you want this over medium heat. Allow it to melt down into a lovely, golden-brown liquid.

Add the unsalted butter and give it all a really good mix to emulsify.

Once the butter has been mixed in well, slowly go in with the cream, while continuing to mix.

Once all the cream has been added, give it all a good mix and let it continue to cook out over medium heat for a few minutes.

Remove from the heat, add the vanilla and salt, and give it one last mix before transferring to sterilized jars. Cover and put in the fridge to set, if you are not using straight away.

Note: This will cool to a firm texture. To loosen, pop in the microwave and heat in short, sharp bursts to the desired consistency.