Salted Caramel

I have a sweet tooth and am obsessed with anything that resembles dessert. But the one thing I really prefer in my dessert is that it be not saccharin sweet. Like I prefer dark chocolate to milk and I absolutely love salted caramel. That slightly salty taste give such an edge over normal sweetness. 

This very basic recipe is for keeps and will keep in the fridge for about two weeks. Just throw it in the microwave for 10-15 secs before using if it's too thick. 

Also I tend to make smaller portions for my recipes but it can always easily be adapted to double or more by just increasing the ingredients in proportion.

Also, here is a recipe for a Fudge Brownie, top it up with the salted caramel and that's absolute gourmet stuff.

This one's for keeps. 

Ingredients:

1/2 cup sugar

1/4 cup butter, I used Amul

1/4 cup cream, I used Mother Dairy

1/4 tsp salt, I used pink

Method:

Put the sugar in a thick bottom pan in medium heat and let it melt. Keep stirring till it reaches a nice golden consistency, but be careful not to burn. Once it melts it tends to burn very soon.

(The caramel need to be slightly darker than this, I didn't want to burn mine clicking a picture so took it a minute before 😄)

Keep stirring and add the butter. It will become frothy and bubbly, keep stirring till the butter is nicely incorporated.

Immediately add the cream and stir. You will get a nice thick caramel sauce. Add the salt and let it cool, before transferring preferably to an airtight glass jar.