Caramel spread with salt flower
and chocolate
For toast cake or
2 cups of cream 35%
4 cups of garbage
2 cups of corn syrup
1 eagle brand rod
1 teaspoon of vanilla essence
1 teaspoon of salt flower
In a very soft saucepan, mix and bring to a boil the cassonade and the cream
Let it simmer for 5 minutes and remove fire
Add the other ingredients, mix well, separate the mixture in half
In the first mixture I leave as is, in the second I add 1/4 cup of dark chocolate chips, simmer until melted and let sit for 10-15 minutes
Pour the mixture into pots and refrigerate
Can be stored in the fridge for 3 months
And it's freezing too
**eat in moderation because nothing healthy but so good
ice cream Pure deliciousness
