300g caster sugar
60 ml water
240 ml double cream
pinch sea salt
1 teaspoon vanilla extract
a well-closable jar
Today we are making caramel sauce because tomorrow we'll be baking Banoffee pancakes. This delicious caramel sauce is part of an American (high-calorie!) recipe. You can keep this sauce well in the refrigerator and it is also delicious on vanilla ice cream and pastries. The sauce is not difficult to make, but you have to keep an eye on it and be careful that it doesn't burn. Only stir after adding the cream!
How to make caramel sauce
Cut the butter into cubes.
Put sugar and water in a pan.
Bring it to the boil.
Wait for it to colour a golden caramel.
Remove the caramel from the heat
Gently stir in the butter and the cream.
Pour the caramel sauce into a sealable jar.
Allow the caramel sauce to cool completely , stir it now and then and keep it in the fridge