Himalayan Salted Caramel Sauce

Ingredients:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon Himalayan pink salt

Instructions:

1. Prepare the Caramel:

   • In a medium saucepan, heat the granulated sugar over medium-high heat. Stir constantly with a heat-resistant spatula or wooden spoon as the sugar melts. It will start to clump together before melting into a thick, amber-colored liquid. This process takes about 5-6 minutes.

2. Add the Butter:

   • Once the sugar has completely melted and turned a deep amber color, carefully add the butter. The mixture will bubble up rapidly, so be cautious.
   • Stir the butter into the caramel until it is completely melted and combined. This takes about 2-3 minutes.

3. Add the Cream:

   • Slowly pour in the heavy cream while stirring continuously. The mixture will bubble up again, so be careful.
   • Let the mixture boil for 1 minute, continuing to stir constantly.

4. Add the Flavorings:

   • Remove the saucepan from heat and stir in the vanilla extract and Himalayan pink salt until fully combined.

5. Cool the Caramel:

   • Allow the caramel sauce to cool in the saucepan for about 10 minutes. It will thicken as it cools.
   • Once slightly cooled, pour the caramel sauce into a glass jar or container. Let it cool completely before sealing with a lid.

6. Store and Serve:

   • Store the salted caramel sauce in the refrigerator for up to two weeks.
   • To serve, warm the sauce slightly in the microwave or on the stove before using it as a topping for ice cream, pancakes, waffles, brownies, or other desserts.

Tips:

• Use a heavy-bottomed saucepan to prevent the sugar from burning.
• Be very careful when working with hot caramel, as it can cause severe burns.
• For a deeper flavor, you can let the sugar melt until it reaches a darker amber color, but be cautious not to burn it.

Enjoy your homemade Himalayan Salted Caramel Sauce!