I love having caramel sauce around at this time of year. It goes great with drinks and desserts, but it also makes a good small gift to give, especially for things like secret santa at work.
This is a quick and easy caramel sauce recipe. Using water when cooking down the sugar makes the process of caramelised your sugar much easier than just throwing the sugar in the pan hoping it doesn’t crystallise. This takes around 10 – 15 min from pan to jar.
200g caster sugar
100g unsalted butter
100ml double cream
Have all your ingredients ready before you start. Put the caster sugar and water in a pan on medium heat, swirling the pan occasionally to distribute heat. Cook until the mixture turns a deep amber colour and starts to smell of caramel. Once at this point, take the pan off the heat and whisk in the butter until melted. Then, while stirring, slowly pour in the cream until combined. Pour into jars, let cool and then keep in the fridge. When you want to use it, heat up gently in a microwave to melt.
Caramel sauce will keep for 2 weeks.
If you’d like to make salted caramel, you can mix in half a tsp of flaked sea salt with the cream.