Salted caramel sauce
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Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 2
Cost: $11.29 /serving
Author : Emily Angle
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
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 Leave them there for at least half an hour while you make the salted caramel.
Step 2
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.
Step 3
Pour into a sterilised jar. This will keep in the fridge for 1 week … if you can make it last that long.