Caramel Sauce

• 300g white sugar 
• 5 tbsp Butter 
• 1 cup thickened cream (room temperature) 
• ½ tsp salt 

1. Add the sugar and 1 tbsp water to a saucepan, stir well. 
2. Turn the heat to medium high and stir constantly. 
3. The sugar will start to melt slowly, continue stirring. (If crystals form on the side of the pot, brush them down with a pastry brush dipped in water) 
4. Allow the sugar to melt completely and start to brown. 
5. When the sugar is smooth and a brown colour, remove from the heat and rest for 30 seconds. 
6. Now stir in the butter and when melted, whisk in the warm cream 
7. Return to the heat and bring to the boil, whisking vigorously to dissolve any crystals for 1 minute. 
8. Stir in the salt and allow the caramel to cool in the pot. 
9.  When warm, transfer to a heat proof glass container. 
10.  Serve with any dessert! 

Tip: The darker you allow the sugar to go, the more bitter it becomes, so choose a medium brown colour. Add more or less salt as desired.