FOR ABOUT 400 GR.
TIME: 20 MINUTES
For the sauce
160 gr. sugar
50 gr. glucose
80 gr. water
90 gr. OLYMPOS butter
200 gr. OLYMPOS cream
5 gr. vanilla extract
2 gr. sea salt
Place the sugar, glucose and water in a saucepan over high heat and cook until caramelized.
Remove from the heat and add the cream carefully, as it will froth quite enough.
Set back over low heat until all the caramel pieces are melted and add the butter, vanilla and salt. Stir until the butter is homogenous and let cool.
*You can use the caramel for sauce in any dessert you want or to fill chocolates.
* Incorporating a small amount of whipped cream into a spoonful of sauce that you have cooled, you can make a delicious caramel mousse.