One of the easiest, but tastiest recipes I’ve made recently is salted caramel sauce. It’s perfect drizzled over some vanilla ice cream or chocolate tart or as in the case of our dear friend Seth, spread on toast!
- 75g butter
- 50g light brown sugar
- 50g caster sugar
- 50g golden syrup
- 125ml double cream
- 1 tsp Maldon sea salt (taste it as you go along though, if you like it saltier then feel free to add more)
- Gently melt together the butter, sugars and golden syrup in a small pan. Simmer for 3 minutes, then whisk in the cream and salt.
- Store in a jam jar in the fridge until required. Lasts about 2 weeks.