What's all the fuss with caramel...
Caramel, Caramel, Caramel!!!
Making a caramel sauces seems a little daunting, melted sugar that is volcanic hot, what could go wrong!
This is one of the few no recipe recipes I use!
So take a heavy bottomed small saucepan, generously cover the bottom with caster sugar. On a medium heat, melt until golden brown. Keep watching as this happens quicky!
Add 2 teaspoons of butter and about 100ml of cream. At this point you will end up some big clumps of sugar...put the heat back on low and heat up to make all the sugar melt. Now leave to cool.
Now you can keep this sauce in the fridge. Use on any desserts or just pour over icecream for a Saturday night treat!!
And for those salted caramel nuts! Well just add a pinch of sea salt