Whether salted or not, this is rich, fatty and extremely indulgent. A velvet-like texture is what you’ll look out for to know it’s cool enough to eat out of the pot.
Ingredients:
200g sugar, white
250ml heavy cream, left to sit at room temp for awhile
50g butter
Method:
Put sugar in a small pot with a good bottom and wait for sugar to caramelise into a deep amber. Not all the sugar will have melted at this point so just swirl the pot about to melt it all without burning. Reduced to a medium-low heat, stream in the cream with stirring. Mixture will bubble profusely but keep stirring until a uniform, opaque liquid forms. Cooking at this stage can take 3-5 minutes of continuous stirring. Once done, add butter in and mix. Leave to cool.
If you get anywhere near the boiling sugar during the cooking process, the scar is likely to be permanent.
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