Simple and sweet, this salted caramel sauce can transform any dessert or hot chocolate into a Michelin Star course. Versatile yet requires little time and effort to make. This sauce only requires five ingredients and takes less than five minutes to make. A memorable one for the palate, with hints of toffee and butterscotch.
- 175g – Soft Dark Brown Sugar
- 300ml – Double Cream
- 50g – Butter
- 3 teaspoons – Pure Vanilla Extract
- 1/2 teaspoon – Sea Salt (flaked)
Combine all the ingredients in a saucepan set over a low heat,
and stir until the sugar has dissolved.
Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy.
Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled – gently reheat to serve.
- Use room temperature double cream
Keywords: Salted Caramel Sauce, Toffee Sauce,