SALTED CARAMEL SAUCE

SALTED CARAMEL SAUCE:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/salted-caramel-sauce.html
Moira Botha Dyer
1cup sugar;
2tbsp water;
2tbsp syrup;
3/4cup heavy cream;
4tbsp unsalted butter &
1+1/2tsp sea salt.
METHOD:
In a med saucepan with deep sides, add sugar, water & syrup.
Place saucepan over med heat & swirling but NOT stirring, bring mixture to a boil.
Brush sides of saucepan with a wet pastry brush if any sugar crystals cling to sides or edge of saucepan.
Allow mixture to boil until it is a deep amber colour & the sugar smells like dark caramel, about 6mins.
Remove from heat and, VERY carefully, as it will bubble up, whisk in the heavy cream, butter & salt.
Once the butter is melted, let the caramel cool to room temperature. (Left-overs can be stored in refrigerator in an airtight container for up to a month).*Foto>essme.bolgspot*