200g caster sugar
90g salted butter (softened and cubed)
120ml double cream (room temperature)
1 tsp sea salt
- Heat the sugar in the Tala 20cm saucepan over medium heat, stirring constantly with a wooden spoon. The sugar will form clumps and eventually melt into a thick liquid.
- As soon as a liquid forms, being careful not to burn it, immediately stir in the butter until melted and combined. The caramel will bubble rapidly when the butter is added.
- After the butter has melted and combined with the caramelised sugar, stir constantly as you slowly pour in the double cream. Once added, allow to boil for 1 minute.
- Remove from heat and stir in the salt. Allow to cool down completely before using. The caramel will thicken as it cools.