Under 30 min
by Ellie Holland
for 1 jar
200 g sugar
100 g (½ cup) butter
120 mL (½ cup) double cream
½ teaspoon sea salt
In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber colour.
Stir in the butter until melted.
Stir in the double cream and allow to boil for 1 minute.
Stir in the sea salt and then remove from the heat.
Allow to cool before pouring in a clean, sterilized jar.
Store in the fridge for up to 2 weeks.
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