Salted Caramel Sauce
Author: Kelly Innes
Cook time:
Total time:
- 250g unsalted butter
- 250g light brown sugar
- 220 ml double cream
- 1 tsp fresh ground salt
- Put butter and sugar in a non-stick pan and melt over a low heat until all the sugar crystals have dissolved.
- Turn up the heat and bring to the boil, stirring continuously, for about five minutes.
- Remove from the heat, then stir through the cream until you have a smooth mix.
- Add teaspoon of salt, and taste.
- Add more if needed, in fairly small increments. I find I need between 1 and 1.5tsp of salt but it varies from batch to batch.
- Transfer to clean sterile jar. Keep in fridge.
Recipe by Domestic Goddesque at https://domesticgoddesque.com/2013/11/salted-caramel-sauce/
3.2.1255