Ingredients
200 gr brown sugar
90 gr salted butter
120 ml fresh cream
1 tsp salt flakes
Instructions
Heat the sugar in a heavy bottomed pan, over a medium heat.
Stir regularly with a wooden spoon until the sugar is fully dissolved.
Add the butter.
Stir until the butter is completely melted. Add the fresh cream. Watch out during this step as it will bubble away and you might get burnt.
Boil for about 1 minute.
Remove from heat and stir in 1 teaspoon of salt flakes.
Transfer into a sterilised jar.
The caramel will keep for about 2 weeks in the fridge.
Great for drizzling over cake or ice-cream or for filling homemade chocolates :-)
The chocolate cake recipe is already on the blog under "Super Easy Chocolate Cake". Bon appétit !