Salty Caramel Cream

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

500 g suar
200 g butter
400 ml cream
1 teaspoon sea salt, coarse (for the grinder)

Instructions

Caramelize the sugar in a large, better tall, saucepan (risk of splashing!) Until golden brown. Carefully add the butter and cream to the saucepan with due distance and stir in with a long-handled wooden spoon over a low flame until the caramel has dissolved again. Then add the salt and stir in well.
Pour the cream into 4 sterilized 250ml jars and twist well.
Excellent as a spread on bread, warmed up as a sauce for ice cream or yoghurt, as a mixture for cookie towers or in small shortcrust pastry tarts and let them cool down again. The salt gives the whistle!

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