Salted caramel sauce
Prep:
15 mins
Just lick this from a spoon (once cool enough!) to find out exactly why it’s called heavenly.
75g caster sugar
75g soft light brown sugar
75g unsalted butter
75ml double cream
Place the caster sugar in a large, heavy-based, stainless-steel (so you can see the colour) saucepan with 3 tablespoons of water and bring to the boil over a medium heat, stirring occasionally.
Reduce the heat and simmer, without stirring, for 6-8 minutes until amber in colour.
Remove from the heat and add the brown sugar, butter and cream.
The mixture will bubble, spit and become lumpy but just stir vigorously until it dies down.
Return to the heat, turn it up and allow to bubble for a further 2 minutes, continuing to stir until it forms a smooth thick sauce.
Remove from the heat and serve either warm or at room temperature.
Once cool, this will keep for 2-3 days in an airtight container in the fridge.
Serves
Makes 250ml
Preparation Time
15 minutes
Main ingredients
Dairy, Sugar
Recipe Type
Dessert, Dressings & Sauces
Level of Difficulty
Easy