This dark brown amber nector is the answer to all pudding lovers’ prayers.
It will liven up anything sweet and if you are ever desperate for a last-minute desert, you can pour it liberally over vanilla ice cream for the perfect swan song to a home cooked meal.
Dangerously versatile, it can enhance even the plainest of partners; stewed apple or fruit, brownies, tarts, cakes and crumbles, pancakes and all puds. See our delicious recipes for Bread and Butter Pudding and Rice Pudding with Salted Caramel Sauce here.
Never ones to stray away from the zeitgeist, we have also included the simple amendment of sprinkling this sticky sauce with a tiny bit of sea salt before its final stir to created Salted Caramel Sauce (how easy is that?).
Once created, whether in its classic form or with its bittersweet upgrade, we guarantee it will become one of your kitchen classics.
For Caramel Sauce
- 75 g unsalted butter
- 50 g soft light brown sugar
- 50 g caster sugar or 100g of caster sugar and no brown sugar but we prefer a mix
- 50 g golden syrup
- 125 m double cream
To create Salted Caramel Sauce
- A large sprinkle of sea salt or ‘flour de sea’ (according to taste)
How to Make It
- Melt the butter, both the sugars and the syrup in a small non stick pan.
- Bring it to a slow simmer for a few minutes until thoroughly mixed and a golden colour.
- Add the double cream and and stir, keeping it simmering.
- Now this is the time, if you want to go for the salty upgrade, to add the flour de Sel or Sea Salt.
- Add to taste so go cautiously remembering that the flavours develop as the sauce cools and thickens. We prefer a hint of salt rather than a full seafaring adventure.
- Take the pan off the heat, and leave to cool and thicken.
- Serve and save some in a jar (it easily keeps for a few days in the fridge).