Salted caramel sauce
A jar of salted caramel sauce makes a great Christmas present. This is so easy – don’t tell anyone. If you don’t want to include the rum, just leave it out. It still tastes amazing.
- 400g tin ready-made condensed milk caramel
- 100g/3½oz unsalted butter
- ½ tsp sea salt
- 3 tbsp rum (optional)
First sterilise the jam jars. Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/120C Fan/Gas 1. Leave them there for at least half an hour while you make the salted caramel.
Heat the condensed milk caramel, butter and 8 tbsp of water in a pan and bring to a simmer. Stir until the caramel dissolves. Add the salt and the rum (if using), mix, then leave to cool slightly.
Pour into a sterilised jar. This will keep in the fridge for 1 week … if you can make it last that long.
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