French Food Friday - Salted caramel sauce

This has to be one of my all time favourite recipes.

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 and we promise not to tell a soul. 

Salted caramel sauce

Ingredients

• 175g light soft brown sugar
• 300ml double cream
• 50g butter 
• ½ tsp salt

 Method

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