Creamy caramel sauce
Oh what a delight! This caramel sauce turned out divine and I really need to resist from indulging into it. This is a special treat for days where calories don't count or the cooler and wetter autumn afternoons. Pour it over vanilla ice cream or a homemade apple tart or tuck a spoon into it and enjoy as it is.
Ingredients:
30g butter
50g Muscovado sugar (brown sugar)
50g white sugar
70-100ml double cream (depending on how liquid you like it to be, I used 70ml)
pinch of salt
Method:
1) Melt the butter over medium-high heat in a small non-stick pan, be careful not to burn it.
2) Add the sugar and stir so that all lumps dissolve and the sugar is completely melted. Let the mixture bubble for approx 2 minutes, keep stirring to avoid new lumps to form.
3) Reduce the heat and stir in the cream, let it bubble for another minute or two and transfer the sauce to a serving dish.
4) The sauce can be kept in the fridge for a couple of days.
Preparation time: 10 mins