Caramel Sauce is a modern British recipe for the classic sweet sauce that can be used for breakfast, snacks or desserts. The full recipe is presented here and I hope you enjoy this classic British version of: Caramel Sauce.
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This quick and easy pourable caramel sauce recipe comes out perfectly every single time. It’s absolutely delicious on ice cream, apple pie, pancakes or gently warmed brownies.
Ingredients:
200g butter
250ml double cream
250g soft light brown sugar
100g soft dark brown sugar
1 tsp sea salt
Method:
Combine the butter, cream and both types of sugar in a deep saucepan over a medium heat and let the sugar dissolve completely.
Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan.
As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot, so please avoid the temptation to dip your finger in and have a taste!
Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark golden-brown colour. Remove it from the heat and stir in the sea salt. Store the caramel sauce in the fridge until ready to use.
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