- Dissolve the Zùsto with the water in a saucepan and set over a medium heat.
- Now it’s just a matter of patience… Do not stir the pot under any circumstances! The mixture will begin to bubble and at this point, you need to watch it carefully. As soon as the water starts bubbling with the Zùsto, you can’t take your eyes off it because it can all happen very fast! (This will depend a little bit on your cooker as it can sometimes take up to 10 mins). You are forbidden to stir it!
- The Zùsto water will gradually start to colour. It should go a nice golden brown colour from the caramel 😉 Don’t let it get too dark because then you’ll have burnt caramel and that can’t be saved.
- When it starts to turn golden brown, carefully add the butter. Now stir the mixture until the butter has melted (approx. 2 mins).
- When the butter has completely melted, add the cream. Keep stirring and in the meantime turn off the heat.
- Finally, add the salt (to taste). The caramel is still very liquid, but that’s normal.
- Pour the caramel from the saucepan into a sealable jar. If necessary, you can pass the caramel mixture through a sieve (you may find that small lumps have formed).
- The caramel will continue to stiffen as it cools. Once cooled, keep it in the fridge (2 weeks). If it is too hard, you can warm it slightly in the microwave.