114g |
SCS Unsalted Butter |
110g |
Dark Muscovado Sugar |
55g |
Light Muscovado Sugar |
80g |
Heavy Cream |
3/4 tbsp |
Salt (Adjust according to taste |
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1. |
Over medium heat, melt the butter and sugar in a pot. Stir once in a while; don’t let the mixture burn. |
2. |
Once the sugar is melted, add the heavy cream and salt (to taste – but be careful! Melted sugar is VERY HOT). |
3. |
Stir until the cream an salt are the well blended. |
4. |
Keep stirring until the sauce has achieved your desired consistency. |
TIPS! |
1. |
If you never made caramel sauce before, be sure to use a candy thermometer. As you melt the butter and sugar don’t allow it to go beyond 176°C else it will not taste right. Once it reaches 176°C, you will notice that familiar caramel aroma and colour! |
2. |
When you add the heavy cream, foaming and vigorous bubbling is to be expected so be sure to use a pot with high sides. And please make sure the little ones don’t help with this recipe. |
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