Sugar at its finest, the better the salt quality, the better the recipe.
Use this sauce on ice cream, cakes, or as a base for a mousse.
Place 100 g of white sugar in a skillet over low heat. Cook until the sugar is caramelized
Add 50 g of butter and stir to combine. Remove from the heat
Add 60 ml of fresh light cream. Mix until completely homogeneous
Add 5 g of flaky salt. The salty butterscotch is ready
Enhance your treats with this sauce. Enjoy!
Yield 200 g
White Sugar100 g
Fresh Light Cream60 g
Flaky Salt5 g
Cast Iron Skillet
Wood Cutting Board