Salted Butter Caramel Sauce: FinalEdition

I love salted butter caramel, or caramel au beurre sale if you want to get all fancy and French-ified.

This goes quite well with a lot of things. I bet it'd be yummy to drizzle on pound cake or chocolate cake or add to coffee.

Ingredients:
150g sugar
30g butter
100g cream
1/2 tsp salt

Caramelize the sugar. Add the cream, butter, salt and cook on very low heat for three minutes.

Notes:

I tried to use this to fill a cake and it was a disaster. Don't try this, peeps. I'll come up with something else and post it.

Salted Butter Caramel Blondies: First Edition

This is experimental. I do not recommend you trying this recipe. If you do and don't like it, don't come crying back to me.

Ingredients:
150g white sugar
100g butter
1tsp salt
1/8 tsp vanilla extract
50g brown sugar
120g flour--1 cup
1 cold egg

Caramelize the white sugar. When dark enough for your taste, add the butter, stirring until it melts.

Mix in the salt, vanilla extract, the brown sugar and then the flour.

Beat in the egg.

Bake at 176C/350F for 21 minutes in an 8 inch square pan.

Notes:

Right taste.

I think next round, I will add an egg, cut the flour and bake at a lower temperature. That said, I think part of the problem was that I stole the rough proportions from a blondie recipe that is for an 8 inch square pan, not taking into account that by caramelizing the sugar, I'm reducing volume.

I might consider substituting some other sort of flour. Maybe rice flour in place of the wheat flour I'm planning to cut.