Salted Caramel Sauce
Warm the cream in a saucepan until it reaches a gentle simmer. Do not allow it to boil. Remove from the heat and set aside.
Ingredients
Ingredients:
- 70 gram unsalted butter room temperature
- 1 cup dark brown sugar
- ½ tsp fine salt
- 2 tbsp Amaretto Almond liqueur
- 1¼ cup double cream
Instructions
- Heat the cream gently until small bubbles begin to appear around the edges of the pan. Do not boil. Remove from the heat and set aside.
- In a wide pan set over medium heat, melt the butter and sugar together. Once the sugar has completely dissolved, stir in the salt and almond liqueur.
- Remove the pan from the heat, carefully pour the warm cream into the pan and gently swirl to combine.
- Return the pan to the heat and cook for couple more minutes on low heat, stirring continuously, until the sauce comes to a gentle simmer and is smooth and glossy.
- Remove from the heat and allow the caramel sauce to cool for 15 minutes before transferring it to a sterilised jar or airtight container. Store in the fridge for up to three months.