Caramel sauce

Whether you need cake/cupcakes filling or just something delicious to eat spoon by spoon (as I do 😀), this is definitely for you.

I did this recipe for cake filling, so this is a more stable consistency. Also, you can make a thin texture caramel sauce. It’s simple: more cream for thin caramel sauce, less cream for thick.

Ingredients:

120 g double cream

150 g sugar

30 g butter (good quality)

Method:

1. Heat the sugar in a heavy-based saucepan over medium heat. Stir constantly with a wood or silicone spatula. Warm until sugar dissolves and becomes brown in colour. Don't use high heat, it can burn sugar up.

2. While melting sugar, preheat the double cream, but not boil.

3. Turn the heat off. Stir melted sugar and slowly pour preheated cream. Be careful, there is hot steam, even better to put the oven gloves on.

4. Stir the sugar+cream mixture well. Then add butter and mix until combined.