- 450g sugar
- 75g salted butter
- 1/4 teaspoon salt
- 325g double cream
- Melt the sugar in a pot on low heat until golden brown, do not stir often.
- Add the butter still on the heat and when it has been fully incorporated add the cream ( be careful it will boil so do not stir).
- Wait until smooth surface, take out of the heat and let it cool down a bit before straining to get rid of the bits of crystallised sugar.
- Let it cool further and refrain yourself of eating the whole lot.
To wash the pot just fill it water and let it simmer until the caramel dissolve.
It is also a perfect little festive gift.
I usually keep it in the pantry and it is gone fairly quickly, in the fridge it will harden.