Salted Caramel Spread

1. 1

   In a large pan, gently heat the sugar and the water, stirring occasionally until the ingredients have browned.

2. 2

   Add the liquid cream and sea salt.

3. 3

   Bring the mixture to a boil and cook it at a rolling boil for five minutes, stirring occasionally.

4. 4

   The mixture should take on the consistency of caramel, becoming thick and turning a dark golden brown.

5. 5

   Watch the mixture carefully once it starts to take on colorit happens fast, and the mixture can easily burn.

6. 6

   When the mixture has a nice caramel color, remove it immediately from the heat.

7. 7

   Stir it until it cools down and is warm to the touch.

8. 8

   Then refrigerate it for 10 to 15 minutes.

9. 9

   Beat the butter in a small bowl until its creamy, then stir it into the cooled caramel.

10. 10

    Transfer the caramel to your storage container and seal the lid tightly.

11. 11

    It will keep for about two weeks in the fridge.

12. 12

    If the caramel is too hard when you're ready to serve it, microwave it for about 30 seconds.

No additional tips available.