Caramel Sauce

A very quick one today. Caramel Sauce is so fiendishly easy to make and if you make it yourself it’s extremely unlikely to contain High Fructose Corn syrup, disodium phosphate, artificial caramel flavor and random soy products.

I make this sauce in little batches because it doesn’t keep very well but it’s so easy to make that whipping up a cupful for ice cream or bananas or baking or.. anything really; because let’s be honest what can’t be improved with a judicious dollop of caramel.

50g unsalted butter
100g light brown sugar
3 Tbsp double cream

Put all ingredients in a saucepan. I start with a gentle heat.
Once the butter has melted give a quick stir to make sure everything is combined.
Turn up the heat to moderate and leave until it’s 200F/95C on the sugar thermometer. (if you’re like most normal people and don’t have a sugar thermometer it’s about when it’s gets really bubbly)
Give it another quick stir and remove from the heat and allow to cool. At least a little bit.

With this amount of double cream you get a very thick sauce. Add more cream if you want a more runny pourable sauce.
I’ve also made this into the ever so trendy “Salted Caramel” with the addition of ½ teaspoon of salt.


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