Salted caramel cream

Ingredients for 4 servings:

• 500 g sugar
• 200 g butter
• 400 ml cream
• 1 tsp sea salt, coarse (for the mill)

Instructions

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

Caramelize the sugar in a large, preferably deep, saucepan (to avoid splashing!) until golden brown. Carefully add the butter and cream to the pan, leaving plenty of space between each one, and stir over low heat with a long-handled wooden spoon until the caramel has dissolved. Then add the salt and stir well. Pour the cream into 4 sterilized 250ml jars and swirl them well. It’s excellent as a spread, warmed as a sauce for ice cream or yogurt, as a mixture for cookie towers, or fill into small shortcrust pastry cases and let cool again. The salt adds a special kick!