Salted Caramel Sauce

Salted caramel sauce has been on my to-do list ever since I saw this picture of Nigella Lawson (Nigella). Who could resist! So last week I finally got around to trying this and while it took me a few attempts to get the mixture just right, the result is very impressive. Salted caramel sauce is best served with vanilla ice cream, but it tastes just fine on a spoon directly out of the jar too!
 

Ingredients:
150gr sugar
70gr butter
120ml cream
1-2 tsp Sea Salt (Fleur de Sel)

Preparation:

1.First you slowly melt the sugar in a non-stick pan over medium heat. Once the sugar has melted, reduce the temperature slightly.

2. Now you add the butter, cream and the salt. Because these ingredients are cold, the sugar is going to get lumpy at first, but don't panic it will melt again given a bit of time (and stirring).

3. Once the mixture is smooth and liquid once again, taste to see whether you need more salt (the caramel should be sweet with a mild salty twist).  

I fill the sauce in jam jars and let them cool down in the fridge. They are great as little presents to bring to dinner parties.