If you like it, you can try it on cream, cakes, and milk tea, or whatever you can think of to try out new varieties.
How to make sea salt caramel sauce
Put the sugar into the pot first, turn on medium-low heat and cook slowly until it turns amber.
Turn the heat to low and stir in the butter.
Turn off the heat and pour the light cream into the pan, stirring immediately
Finally, store the finished product in a glass jar in a sealed container.
2.Keep the caramel sauce in the refrigerator after cooling.
The cream is usually not heated, but poured directly into the caramel to prevent splattering.