Salted Caramel Sauce
| Shelf Life: | 3 days |
| Portion/Serving: | 38 oz. |
| Revision Date: | Jan 1, 2013 |
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Notes
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Ingredients
| 90 | oz. | Caramel sauce |
| 12 | oz. | Butter |
| 4 | tsp. | Smoked salt |
Equipment
- Sauce pan
- Wire whip
- Container
- Squeeze bottle
Preparation
- In a sauce pan, melt the butter.
- Add the caramel sauce and bring to a simmer, mix well.
- When heated remove from the heat and season with smoked salt, mix well to incorporate.
- Pour into container and hold for service.
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