EASY SALTED CARAMEL
4tbs unsalted butter
1 cup brown sugar, packed
half a cup heavy whipping cream(I used Double cream)
half a tsp kosher salt
1tbs pure vanilla extract
In a medium saucepan over medium heat, whisk together butter, brown sugar, heavy whipping cream and salt.
Bring to a boil and reduce heat. Simmer for 6 minutes, whisking occasionally.
Whisk in vanilla( be very careful, it will bubble up) and cook 1 more minute.
Pour caramel into a jar, then refrigerate until cold.
Store in fridge, To serve, microwave briefly untill sauce is pourable.
Note: I let mine cool down completely before putting it in the fridge. And be careful when microwaving as it goes liquidy very quickly.
When using it as a filling, set the caramel in the fridge just so that its just spreadable, and always make a dam of buttercream before adding fillings like jams, caramels ext, it will stop it from leaking out of the cake, and put cake in the fridge between each stage of decorating.
Photo: Chantell Scheepers Mustoe
