This quick and easy home-made Salted Caramel Sauce is deliciously sweet, creamy and buttery.
- 125 g (4 oz) butter
- 250 g (8 oz) light brown muscovado sugar
- 125 g (4 oz) double cream
- Salt to taste
Melt the butter in a small pan.
Add the muscovado sugar.
Heat gently until the sugar is dissolved.
Add the double cream and continue to heat for another two or three minutes.
Remove from the heat and add salt to taste.
Serve warm or allow to cool. The caramel will thicken as it cools.
Keywords: salted caramel