Hello my lovely readers!
Sorry for the hiatus - writing a dissertation about Thatcherism has proven VERY time consuming and has severely cut into my baking-sessions!
But, I hope this caramel sauce makes up for it.
Before I realised just how simple it was to make caramel, I always used the store-bought kind when making my salted caramel cupcakes. One word of advice, life is NOT too short to make your own caramel!
It takes about 10/15 minutes and the little pot of sauce can sit perfectly in the fridge for up to two days if you're not ready to use it straight away (if it's still in your fridge after two days, then something clearly isn't right! EAT IT! Drizzle it on toast, popcorn or even fruit; it doesn't matter!)
Ingredients
200g caster sugar
50ml water
75ml double cream
50g butter
sea salt flakes
Method
Put the sugar in a large saucepan with the water and heat on low until melted. Do NOT stir or mix the sugar and water, but you can swirl it gently around in the pan to make sure it all melts evenly.
Turn up the heat and simmer. Continue swirling until the mixture bubbles and turns a dark golden colour.
Take the pan off the heat and quickly whisk in the butter, cream and salt.
Voila! It's THAT simple!
I don't think I'm ever going to buy caramel sauce again!
Hope you liked this quick post.
Have a lovely week!
J xx
Hope you liked this quick post.
Have a lovely week!
J xx
