Deliciously thick and indulgent. This Caramel Sauce is a real treat and the perfect addition to bakes, ice cream or even straight from the jar!
Add the water, sugar and salt to a saucepan with fairly high sides. Over a medium heat, stir the ingredients until it comes to the boil
After coming to the boil, stop stirring and leave the caramel to bubble away until it becomes a light amber colour. This should be around 10 minutes. Watch carefully
As soon as it is the right colour, carefully add the cream as it will foam up. Stir for around 4-5 minutes until it thickens
Pour into a sterilised jar and allow to cool completely before storing in the fridge for up to 1 month
Watch the caramel at all times or else it is likely to burn.
Be careful as hot caramel burns.
Keep in the fridge in a sterilised jar for up to one month.
Caramel Sauce https://www.curlyscooking.co.uk/caramel-sauce/