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Salted Caramel

by Ellie Holland

Ingredients

for 1 jar

  • 200 g
    sugar 200 g
  • ½ cup
    butter (100 g)
  • ½ cup
    double cream (120 mL)
  • ½ teaspoon
    sea salt

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Preparation

Under 30 min

  1. In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber colour.
  2. Stir in the butter until melted.
  3. Stir in the double cream and allow to boil for 1 minute.
  4. Stir in the sea salt and then remove from the heat.
  5. Allow to cool before pouring in a clean, sterilized jar.
  6. Store in the fridge for up to 2 weeks.
  7. Enjoy!
 

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