Caramel sauce with salt goes well with ice cream and several other desserts. It is also delicious for e.g. apple pie. It tastes best warm, but it's also delicious when it's cold.
150 g sugar
75 g room temperature butter
3 dl hot cream
2 pinches of maldon salt
Melt sugar in a sauté pan (frying pan with high edges) over medium heat. The sugar will now turn into caramel. Do not stir in the sugar until it has melted (then the sugar will crystallize). If you feel the need to stir, turn the pan over. When the sugar has turned into caramel, take the pan off the hot plate and add butter. Now you can touch. Put the pan back on the heat and stir until the butter has melted. It is not certain that the butter will mix properly with the caramel, but do not panic, when you add the cream and stir everything will be fine.
Tilsett fløte, litt av gangen. Når all fløten er tilsatt lar du karamellsausenen småkoke i 3-4 minutter mens du rører. Tilsett maldonsalt og smak til. Sil karamellsausen, slik av eventuelle harde klumper blir fanget opp. Caramel sauce with salt kan brukes lunken på isen, men du kan også la den avkjøles i kjøleskapet, den vil da bli tykkere.
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