You will need:
200g Granulated Sugar
75g Butter
150ml Double Cream
1.5tsp Salt
Method:
1. In a saucepan over a low heat; add your sugar. Stir until it starts to lump together, you can either shake the saucepan to get the sugar to move around or continue to stir. If you continue to stir then the sugar might stick to the wooden spoon but it won't affect the taste.
2. Continue to heat until melted and a golden colour, then add room temperature butter and stir until well combined.
3. Then add the double cream (at room temperature) and stir again until well combined, the caramel will froth up but having the double cream at room temperature will help keep this to a minimum.
4. Then add the salt and stir until well combined.
5. Then keep the sauce over a low heat for 2 to 5 mins depending on how thick you want your sauce.
6. Once to the thickness you require, take off the heat and put into jars or use as you want. If put into jars it will keep up to a week in the fridge. When re-heating for use, put in a microwavable bowl and microwave for 30 secs.
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