Hot Caramel Sauce (salted or not)

 

For lovers of sweet-sweet-savory combinations, we’ve added a hot caramel sauce to salt at your taste. This is excellent with a few caramelized almonds or some crunch.

For 6 people

100 g powdered sugar

150 mL cream

50 g butter (sweet or salted)

a little pinch of salt (optional)

 

Preparation

Pour the powdered sugar in a pan and melt it over medium heat. Be careful, do not stir with anything, not even a spoon, this will ruin the caramel. You can softly shake the pan for a homogenous cooking process, while avoiding getting to much caramel on the sides of the pan.

Remove from heat as soon as the caramel turns a light amber color.

Meanwhile, heat up the cream (in a pan on the stove or in the microwave).

Pour the lukewarm cream over the caramel all at once, but slowly to avoid splashing.

Add the butter, cut up in small pieces, and stir with a whisk.

Place the pan on the stove once more on low heat and whisk quickly to make sure any bits of caramel are dissolved.

Serve in a pretty recipient.