PREPARATION

Burn sugar to caramel, take it out from the heat and add salty butter. Add the cream and stir over medium heat boiling until the caramel is completely dissolved. Then add sweet condensed milk and cook until the sauce thickens. The more you mix, the more it thickens, so you can prepare butter as thick as you wish.

Poor the caramel butter while hot into a glass jar as a jam, close and store cold.

I did not want too solid product, so I just cooked this caramel to smooth density. It is amazing and is suitable for cakes, cream, pancakes or to be liecked with a spoon from a jar.

Once removed from the refrigerator, it has an amazing structure of a chocolate spread – literally easily to be spread on the bread – it does not flow. But after warming up (just a few seconds) in the microwave it wonderfully behaves like a smooth liquid caramel dressing.