Sometimes an easy sauce can be a great time-saver to create
a simple dessert when unexpected friends pop in.
salted caramel sauce by Feed Your Inner Cook |
Use this salted caramel sauce to jazz up a store bought
dessert or drizzle over icecream or add some fresh figs or seasonal peaches or
pears – serve the sauce warm or at room temperature
and - Delicious as a drizzle over a muffin or a served on the side
with a slice of cake.
The sauce keeps for about a month in the fridge in a covered
well sealed jar.
Cheers! Colleen
Ingredients
1 cup brown sugar
1 cup (250ml) cream
2 tablespoons butter
Pinch good quality salt flakes (I use Australian Murray
River)
Method
Gently stir the sugar, cream and butter in a small saucepan
over medium heat without boiling until sugar dissolves.
Bring to a boil then return to simmer. Do not stir.
Simmer approx. 3 minutes until thickens. May need a more time mine often does – keep watching - you want a rich luxurious sauce colour and
texture.
Remove from heat and stir to check. (It will also thicken slightly when cooled)
Add a tiny tiny pinch of salt flakes and stir well to
combine.
Taste and add a little more if you want it saltier.
Serve warm or cool and store in lidded jars in the fridge.
salted caramel sauce by Feed Your Inner Cook |
Enjoy! Colleen
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