SALT PRODUCT RECIPES

Steps:

• This is pure pleasure and is perfect for ice cream, cakes, desserts and pancakes. It is quite easy to make and the prize is an incredibly good homemade caramel sauce. It takes some technique, but I'll explain it to you thoroughly so you can do this.
• Start by pouring sugar and water into a saucepan. Use a thick-bottomed pan and not Teflon when making this. It makes the job easier. Mix together and set on the heat. Now let the sugar boil until the liquid disappears and the sugar begins to turn golden brown. It is important not to stir until the sugar has turned brown then it will crystallize.
• When the sugar has boiled in and got a nice golden color, it is ready to add the butter. How dark you choose to let the sugar get determines how bitter the caramel becomes. I like that it is not too dark and stops when the sugar is light / golden brown. Add the butter and stir well. Dilute with the cold cream little by little. Let the caramel cook for 1-5 minutes depending on how thick you want the caramel to be. I let it cook for about 1 minute because this is supposed to be sauce for ice cream. Remove the pan from the heat and add the maldon salt. Taste so you get the right salt for you.
• Allow to cool and pour into a jam jar or similar. Store at room temperature until serving. You can also put it in the fridge, but then it will become very thick and you have to let it heat up again before use. Good luck.