Salted Caramel Sauce

This is the actual recipe we used back in our cake shop days; it’s just been modified for home cooking. It is delicious, so good and it has hundreds of uses. Please be careful when making caramel as you are playing with temperature way above boiling water, so pay attention. You can also scale up and make a larger quantity by doubling the recipe, but if you do then make sure you have a larger pan to stop it boiling over.
The salted caramel will make more than you need for this recipe as it gets tricky to manage your temperature in the pan if you make a small quantity. Instead use what you need and store the remaining in a jar to spoon over the top of ice cream or use in other desserts. It will last for a couple of weeks in your fridge.
Full recipe available at www.studiokitchen.com.au