• In a heavy gauge stainless steel pot, cook sugar over medium heat. Stir it constantly with a wooden spoon.
• The sugar will develop clumps and then melt into a liquid with an amber color.
• After the sugar has melted, decrease the heat to low and stir in the room temperature unsalted butter. Caution: the butter may cause the sugar to bubble.
• If the butter starts to separate or the sugar develops clumps again, remove from the heat and whisk it. When it returns to a combined state, return to the heat.
• Slowly add the room temperature heavy cream. Caution: it will bubble.
• Stop stirring and increase the heat to medium and allow it to boil for 1 minute.
• Remove the pot from the heat and stir in the salt.
• The caramel will be thin but become thicker as it cools.
• Pour the caramel sauce into a glass jar and cover it with a tight lid.
• The caramel is stored in the refrigerator, and it will become solid. The caramel can be reheated in the microwave before serving.

Enjoy Keeping It Creole⚜️

Keeping It Creole, LLC