Ingredients
80g butter
cubed
½ cup light brown sugar
(80g)
¼ cup golden syrup
½ cup cream
1 tsp sea salt
generous pinch (about 1 tsp)
4 ripe bananas
sliced
1 small packet lightly salted popcorn
optional
Allergy Advice
Contains Dairy
Equipment
- 1 small, heavy-based saucepan
- 1 serving cups or glasses
Instructions
- Combine butter, sugar, golden syrup and cream in a small, heavy-based saucepan.
- Stir over medium heat until the butter is melted and mixture is a smooth consistency – do not allow to boil. Reduce heat and leave to simmer, for about 5 minutes, stirring occasionally.
- Stir through the salt. Remove from heat and set aside to thicken for 20 minutes.
- Once the sauce has cooled and thickened, dollop a tablespoon or two into the bottom of serving cups or glasses, then arrange banana slices, top with popcorn and to finish off drizzle over some more caramel sauce.
Notes
Tip
This caramel sauce will serve four adults, or could be stretched between 8 serving glasses for a lighter dessert or an after-school snack.
Tip
Alternatively, you can pour the first layer of caramel into your serving glasses and refrigerate these to cut prep time when ready to serve.
Variation
This sauce would be equally well matched to fresh slice pear or poached apples.
Variation
Also as a decadent addition to yoghurt or ice cream, or a filling for tart shells or a layer cake.
Variation
If you don’t fancy salted caramel, then just leave out the salt!
Storage
If making ahead to serve later, transfer the caramel sauce into a storage jar or tub and keep chilled, it stays spreadable even in the fridge but can be brought back to pouring consistency left out for 10 minutes.
