French Food Friday...Salted caramel sauce
For those of you that love caramel sauce, here is a recipe that you will love and you can use it as a biscuit filing, sauce for ice cream, cheesecake etc. You can just about cover anything in it or just eat it as it is...yum!
Salted caramel sauce
- 175g light soft brown sugar
- 300ml double cream
- 50g butter
- ½ tsp salt
Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled – gently reheat to serve.
bon vendredi à tous, Leeann x