There’s so much you can do with salted caramel! Add to your favourite cookie recipe, drizzle on top of cakes, mix into yogurt and ice cream or spoon on top of a stack of fluffy pancakes…
Heat the sugar in a saucepan over a medium heat, stirring constantly with a wooden spoon until the sugar melts into a thick brown liquid. Be careful it will be very hot!
Once melted, add the butter, stir until the butter is melted. Remove from the heat and whisk until combined. Return to the heat, slowly add in the heavy cream while stirring. Allow to boil for one minute, remove from the heat, stir in the salt and leave to cool down slightly.
Carefully add to an airtight container and store for up to one month in the fridge.