DIY Christmas Gifts: Salted Caramel Sauce (Day27)
Recipe adapted from cooking channel
- 4 tablespoons unsalted butter
- 1 teaspoon pink Himalaya sea salt
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brushto wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
*Cook’s Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.