Caramel sauce

Ingredients for 1 servings:

• 210 g sugar
• 60 ml water
• 55 g butter
• 175 ml cream
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bring the water and sugar to a boil in a stainless steel pot, stirring with a wooden spoon. Then, dip a brush into the water and briefly run it around the inside of the pot above the liquid. Reduce the boiling sugar mixture to medium heat and stop stirring. Let it boil until it turns golden brown (don’t let it get too dark). This usually takes me 14 minutes. Remove the pot from the heat and stir in the butter with a wooden spoon until it’s melted. Gradually add the cream, stirring well. Now add the salt. The mixture will be a bit thick at first, but it will dissolve and form a nice, smooth caramel sauce, which you can then use or pour into a sealable jar and let cool to room temperature. It will keep in the refrigerator for up to two weeks, but will then thicken. Tip: To clean the pot and the wooden spoon, fill the pot with water slightly higher than the caramel sauce was and bring to a boil. Let it boil for a while and stir it a little while, so the hard caramel dissolves nicely.