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Get all your ingredients measured out. The key is constant stirring, so you want to be prepared.
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Melt the butter.
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Add sugar a little at a time and stir over medium high heat constantly while it dissolves and melts.
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Whisk. Non-stop.
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Whisk. You want to keep a close eye on it. Make sure it doesn't splash on you, it will burn.
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Keep whisking the bubbly goodness.
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Pull it off if it gets too hot, but keep whisking.
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Starting to caramelize.
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When it gets to a colour that is lighter than you want, stop. It will darken further as it settles and cools.
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Slowly add the cream. It will bubble - just keep stirring. If you have a short whisk, wear an oven mitt so the steam doesn't burn you. Whisk in the whisky and salt.
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Give your wrist a break. Set it aside to cool.
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I was impatient, so I gently stirred over an ice bath. Make sure that is is properly cooled - you could get really burnt with the hot sugar.
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Yum - spread over something delicious like these Sriracha Chocolate Brownies. See my other guide!
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When it's cooled, store in a mason jar. Save it for your favourite ice cream!
Ingredients
| 2 | Cups Sugar |
| 1 | Cup Butter |
| 1½ | Cups Heavy cream |
| 2 | Teaspoons Salt |
| 1 | Ounce Whisky |