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Salted caramel sauce

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Salted caramel sauce

This recipe makes about 500ml of salted caramel sauce - you’ll use 150ml of this sauce in the Salted Caramel Brownies recipe.

Ingredients

Salted Caramel Sauce
400g caster sugar
170g unsalted butter
240g double cream
Sea salt flakes to taste

Instructions

  1. Put the sugar into a heavy-based pan and allow it to melt on a low to medium heat, you may need to move the pan to help agitate the sugar.
  2. Once melted, turn up the heat and let the sugar turn to a golden caramel colour, you may need to swirl the pan for this to happen but do not stir.
  3. As soon as you have reached the desired colour (caramel/amber colour) turn off the heat and whisk in the butter vigorously. Be careful, as it will spit and bubble as you do this.
  4. Once added, pour in the cream, again whisking to combine. Add salt to taste.
  5. If you have any lumps of solidified caramel, turn the heat on very gently to melt these down.
  6. Allow the caramel to cool and then store in an airtight jar or Tupperware.
  7. It will keep in the fridge for up to two weeks.

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