In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that’s a little bigger than what you think you will need. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
Increase the heat to high and bring to a boil, stop stirring com- pletely. Let the mixture continue boiling until it turns an amber colour, this could take anywhere from 4-12 minutes.
Remove from the heat and slowly whisk in the Kefalos Fresh Cream. The mixture will bubble up quite a bit, so make sure to do this very carefully. Then, mix in the butter, vanilla essence, and salt one at a time.
Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up some once it’s cooled and refrigerated.
Make it tonight and enjoy drizzled over Cortina Chocolate Ice Cream!