Cream Caramel Sauce

Ingredients

• 1 cup sugar (200 g)
• 1 can cream (170 g), room temperature
• 100 g butter, room temperature or melted 30 to 40 seconds in the microwave (it must be warm or the sauce fails)
• 80 ml hot water
• 1/4 tsp vanilla
• A pinch of salt

Method

1. Put the sugar in a deep pan over medium heat and stir a little as it melts until fully dissolved and golden, then add the butter in batches, stirring quickly until melted.
2. Remove from the heat and add the cream in batches, stirring quickly.
3. Return to the heat, add the hot water in batches while stirring, let it boil once and turn off. Add the vanilla and a pinch of salt.
4. Store in a jar in the fridge for up to 10 days.