Salted Caramel Sauce

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