Many times I’ve tasted dessert or snacks with salted caramel with such a a nice sweet taste and salted back taste. So now I’ve decided to make it by myself so to be used wherever I like. This recipe is so fast and you get a really tasty  salted caramel.

• Doses for 2 jars:

• 200 gr = 1 cup of sugar

• 200 ml = 1 cup of fresh cream

• 180 gr = 3/4 cup of butter

• 5 gr = 1/2 tsp. of fine salt

• preparation: 5 min

• cooking: 15 min

• total: 20 min 

How to make salted caramel

Warm the cream in a pot on low heat.

Put the sugar inside a thick-bottomed pot ,not too small so that there is equal space for the sugar .

Melt the sugar over medium-low heat without ever turning it but only by spinning the pot.

When the sugar is caramelised, pour the cream in, little by little.

Add the warm cream but be careful as the mix may start producing large bubbles which can splash.

Move from the flame and continue to stir.

Add the butter in chunks and salt.

Stir until the butter is completely melted.

Then transfer the caramel into sterilized jars.

Let them cool before storing them in the fridge.

Serve the salted caramel on a slice of cake or panna cotta, gelato.

If you want a little more loose salted caramel use the given quantity of cream plus other 3 tablespoons cream.

You can serve the caramel on a panna cotta, on a gelato,on a cake.A lot of tasty possibilities.