A couple of years back I wrote about a Banana Bread recipe one of my customers had given me. At the weekend I revisited this recipe and decided to have a go at making my own Caramel Sauce.
This was an absolute pain in the ass to do and I ended up making 2 lots before being happy with it....no lie!! The problem was butter, sounds silly but after searching online I found all of them had massive amounts of butter and double cream which is really off putting for me as I'm not a big fan of dairy/creams. I came to the conclusion they were all the same recipe unless they were 'salted caramel'. So I tweaked the recipes I'd found and made my own, lower dairy version which actually tastes pretty good. Tried and tested on the family naturally!
Hannah's Caramel Sauce
• 250g Golden Caster Sugar
• 2 Tablespoons water
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Butter (I use Flora Light)
• 60ml Double Cream
On a medium heat, combine the sugar, water and vanilla in a saucepan. Heat until the sugar has dissolved. Now add the butter and cream, mix together and turn up the heat so the liquid bubbles. Stir occasionally until golden and syrupy.
Leave to cool and transfer into an airtight tub. Store on at room temperature for upto 3 days or in the fridge for upto 2 weeks. To reheat (if you want it warm) pop into the microwave for a few seconds, but make sure you watch it so it doesn't burn!