I’ve given instructions for storing it, but truthfully, that doesn’t happen very often!
- medium sized saucepan
- wooden spoon
- measuring jug+ scales
- sterilised jar to store sauce
INGREDIENTS: This makes enough for 6. Or one, if you’re like me 😉
- 225g granulated sugar
- 3 tablespoons cold water, measured into a cup
- 100g unsalted butter, cut into cubes.
- 150ml double cream
- 1/2 a teaspoon of Maldon sea salt, finely crushed – optional (see NOTES)
- Put the sugar into the saucepan over a medium heat, and leave it there until the sugar melts and becomes a pale gold liquid, then remove it from the heat immediately.
- *You must keep an eye on the sugar, as it will burn in a heartbeat.*
- * It’s also helpful if you don’t have any distractions (kids, dogs, other stuff) while you’re doing this bit*
- Allow the sugar syrup to cool a little (until any bubbles subside)
- Carefully add all the water at one go – it will bubble up again at this stage.
- Add the butter, and return the pan to a low heat, stirring gently until the butter melts and forms a syrup.
- Add the salt and stir again.
- Leave to cool for a couple of minutes, then add the cream and combine it with the other ingredients.
- Pour this over ice-cream for an instant topping – you can add fruit of your choice and some chopped nuts if you like to make it a very special dessert. See NOTES for other suggestions, or make up your own!
- Don’t be tempted to use any more salt than is in the recipe – salted caramel is only supposed to be very slightly salted. If you just want a traditional Butterscotch sauce, just leave it out altogether.
- I think that this sauce is best served slightly warm.
- If you’re making it for serving this evening – pour it into a sturdy jug, cover lightly, and shortly before you’re ready to use it, put the jug into a bowl of hot water. Don’t microwave it under any circumstances (too much sugar – dangerous!)
- It’s absolutely amazing over ice cream of any flavour. It’s also very good poured over little choux pastry buns instead of a chocolate sauce. Try drizzling it over a Pavlova..
- If you have some leftover (lol!) you can keep it for another day by decanting it into a sterilised jam jar and storing it in the fridge. Just warm it gently in the jar as described before.
- And remember – the cook gets to lick the spoon!!