homemade salted caramel sauce

Homemade Salted Caramel Sauce

½ cup water

1 cup coconut sugar

1 cup heavy cream

1 vanilla pod, seeds only

1 teaspoon himalaya/ sea salt

Add the water and sugar in a large saucepan over medium heat. Bring to boil, swirl the pan to ensure the mixture caramelises evenly.

Turn off the heat and pour in the heavy cream slowly, stirring until it's all combined before adding the vanilla bean and salt. 

Pour the caramel sauce into your favourite heat proof jar. It will keep in the refrigerator for up to two weeks, although it may disappear long before that!