Ingredients
2 cups caster sugar
(440g)
180g butter
1 cup cream
(250ml)
1 tbsp salt flakes
Allergy Advice
Contains Dairy
Equipment
- 1 heavy based pan
- 1 whisk
Instructions
- Gather all ingredients.
- Using a heavy based pan, whisk the sugar over a medium heat until it melts.
- Continue heating and whisking until it becomes a deep golden colour. Whisk in the butter until entirely melted and remove from the heat. Stand for 10 minutes to cool.
- Stir through the cream and salt until combined. Cool to room temperature and then refrigerate.
Notes
Tip
You really need to have all of your ingredients ready when making this caramel sauce and do not leave the stove at all as it will burn.
Variation
You can use Fleur de Sel instead of Maldon sea salt flakes for a very delicate flavour.
Storage
Cool to room temperature and then refrigerate.
