- 200g white sugar
- 100g salted cubed and at room temperature butter
- 125ml cream at room temperature (36% fat) or 60g Double cream (47% fat)
- 100ml cream to thin it down should it be too thick
- 1 teaspoon salt - maybe 1/2 tsp taste first and add more if needed
In a heavy based medium size saucepan add the sugar to pot and put on medium heat. Using a wooden spoon, stir sugar until it’s clumpy and starts coming together. Soon after this stage is reached you start to think you’re wasting your time, keep going. Don’t give up, you’ll thank me later. The sugar eventually melts and starts to turn a caramel colour. Be careful it doesn’t burn because your sauce will be bitter. Use your judgement here. If it looks burnt, it probably is. Add the butter and keep stirring until incorporated. When you add the butter it will boil up vigorously, if you are nervous use gloves. Stop stirring and let it bubble for about 30 seconds. Remove from the stove and add the cream. Again, be careful of the vigorous bubbling. Stir until incorporated. Add the salt and taste to see if you are happy with the desired saltiness. Switch off stove and leave to cool. Once cooled store in airtight jar in fridge. It will thicken when cooled.
