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Salted Caramel Sauce

Ingredients and Method

This recipe is liquid gold and is so simple.  We go crazy over this sauce and have it over almost anything ... brownies, pancakes, french toast, cheese cake, scones, chocolate fondant cake or even just straight out of the jar.  We would bath in it if we could ...


75g good quality unsalted butter
50g soft light brown sugar
50g caster sugar
50g golden syrup
125ml thickened cream
1. Melt butter, sugars and syrup in a small, heavy based pan and let simmer for 3 minutes, swirling every now and again
2. Add cream and half a teaspoon of Fleur de Sel and swirl again, give a stir with a wooden spoon and taste (go cautiously so that you don't burn your tongue) to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving.