Classic caramel sauce recipe

Serves 6-8

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150g caster sugar

40g butter, diced

150ml double cream

1/2 tsp sea salt flakes, (optional)

Put the sugar in a heavy-based pan with 100ml water.
Gently heat until melted, then bubble – swirling the pan, but not stirring – until the mixture turns a rich caramel colour.
Remove the pan from the heat, and add the butter.
Whisk in the cream until combined. Stir in the salt flakes, if you want to make this a salted caramel sauce. Pour into a heatproof container and chill until needed.

Per serving: 190kcals, 12g fat (8g saturated), 19g carbs (19g sugars) ) 0g protein, 0g fibre, 0.032.g sodium

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