You will want to put this sauce on EVERYTHING!
This is an amazingly luscious caramel sauce recipe that works great with pretty much everything. Stored in a bottle it will keep for two weeks, and can be reheated in the microwave before use. It’s easy to make with only 4 ingredients, and there’s no thermometers needed like in a lot of caramel recipes. Swirl it into ice cream, add a spoonful to your hot chocolate, use it as a dip for cookies or fruit, drizzle it on some cupcakes, or whatever takes your fancy. There are endless possibilities with what you can do with this sauce!
400g Caster Sugar
229ml Carton of Double Cream
1 Tsp Sea Salt flakes
1. Melt the sugar in a pan over a medium heat until it turns to a golden colour and looks like caramel. This will take about 10 minutes. Be very careful not to let it burn.
2. Take the melted sugar off the heat and add the cream and butter. Stir vigorously and return to heat. Keep stirring until there are no lumps and the mixture is a sauce consistency. Allow to cool a little before serving or transfer to a jar to keep in the fridge.
Serving Suggestion! Make a sundae with crushed up chocolate brownies and ice cream smothered with the sauce. Mmmmm!