Sauce - Caramel
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- 200g (7oz / 1 cup) Sugar
- 90g (3 1/4oz or 1/3 cup + 1 tbsp) unsalted butter at room temperature
- 120ml (4 fl oz or 1/2 cup) Heavy cream, warmed
- 1 tsp coarse sea salt

Instructions:
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1) Heat a deep frying pan/skillet over high heat until very hot
2) Sprinkle sugar in even layer + shake pan as sugar melts + turns deep amber around edges
3) Remove from heat + stir in butter until it melts
4) Add the cream (it will bubble up) + stir
5) Stir in salt + immediately transfer to airtight jar


Good for caramel machiatto OR on desserts