Crazily Quick Caramel Sauce
This wee recipe is perfect to drizzle over ice cream, cakes and, well, really anything at all. You can serve it up immediately or save in an airtight jar in the fridge for up to six months; if it sets a little too much then pop the jar into a pan of boiling water for sixty seconds to loosen it. Easy peasy.
8 tbsp caster sugar
100ml double cream
- Take a fairly large pan (larger than you’d think you’d need, this sucker has a tendency to bubble up) and pop in the sugar. Heat it until it’s a dark amber colour.
- Stir in the butter and when it’s all been dissolved take this off the heat and add the cream. Stir ferociously until you have thick, glossy caramel and enjoy.
Tip; If you’re going to put this in a jar be sure to sterilise it with some boiling water beforehand.