Summary

Ingredients

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

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Instructions

1. 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.
2. Pour the cream into 4 sterilized 250ml jars and twist well.
3. 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!