Soft homemade salted caramel

Place invert syrup in a heavy-bottomed saucepan. This prevents the caramel from crystallizing. You can also substitute it with glucose syrup or regular honey.

Pour water into the same container.

After water, add sugar.

Place the pan on the fire, no need to stir anything.

Once the sugar has dissolved, gently stir the mixture and gradually pour in the hot cream, stirring occasionally. At this point, the caramel will begin to bubble vigorously. A fair amount of steam will also be released, so be extremely careful.

Then add butter to the caramel and bring everything to a smooth consistency.

Next, add salt and mix everything again. You can use either regular or coarse salt. The crystals of coarse salt will add a more interesting texture to the resulting sauce.

Cook the caramel for another 3-4 minutes, stirring, and remove it from the heat.

Next, pour the syrup into another container.