1. Put fine sugar and water in the milk pot, heat it on a low heat until the sugar melts;
2. The color of the sugar is getting darker, shake the pot gently to heat it evenly;
3. When the sugar starts to brown, add salt;
4. The pot began to boil and quickly left the fire;
5. Heat the whipped cream in another milk pan until the sides of the pan bubbling slightly;
6. Pour the heated whipped cream into the caramel, and the pot starts to boil again;
7. Stir until the cream and caramel are evenly mixed;
8. Let it cool for a while to be bottled;
Tips:There is butter in the original recipe. I didn't put it in. It still solidified. The freshly made recipe has a little bitterness. The taste and taste after refrigeration are better.
