Salted butter caramel spread

Ingredients

• 150g butter
• 50cl milk
• 1kg sugar
• About 30-50g of salt
  (to taste)

Recipe

1. Keep a cold plate in the fridge.
2. In a large saucepan, melt the “dry” sugar, stirring constantly over a medium heat.
   It is essential that the molten sugar does not turn black but remains an appetising light brown colour. If it does turn brown, it gives off a pungent smell, which means that it is burning and will therefore be bitter. Avoid at all costs. The process can take a long time, depending on your cooking system. The lumps of sugar will form and stick, and you’ll need to melt them completely by stirring faster and faster, and if possible by crushing slightly. Watch your hands, the molten sugar is hot and sticky!
3. Add the butter (melted beforehand) a little at a time, paying close attention to the fumes it gives off (still due to the very high temperature), then the salt.
4. Add the milk at room temperature or warmed up to avoid any thermal shock. A lot of steam will escape, and this is when you need to judge the consistency of your caramel.
5. To test your mixture, take the plate out of the fridge and put a few drops of caramel in it, then leave it to cool for a few seconds. Carefully, taste the caramel with your fingertip.
6. It should be neither too pasty nor too liquid, so adjust as you wish.
7. Pour into jars from the hot pan, seal, leave to cool and keep in the fridge.