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- 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
Popular in Low-fat
Gambas al ajillo