If you, like me, have a massive sweet tooth, this recipe could be your new failsafe. If you can resist eating it all straightaway, caramel is such a versatile ingredient. You can use it to decorate cakes, as a filling for homemade chocolates, or you could even pour it over pancakes for an indulgent breakfast.
I like to add a little salt to my caramel, to give it a bit of an edge. There’s a reason why Heston Blummenthal keeps going on about Salted Caramel so much. Try it, and you’ll see what we mean.
200g Salted Butter
400g Light Brown Sugar
1 Can Condensed Milk
1. Melt the butter in a saucepan over a medium/high heat. Keep an eye on it, because burnt butter is just plain nasty.
2. When the butter has melted add the sugar and stir until both have melted together.
3. When both are melted, add the can of condensed milk and salt and give everything a good stir.
4. Your caramel is ready to serve. You can eat it straightaway, or leave in the fridge for a couple of days when it’s cooled. If the caramel hardens, just give it a minute or so in the microwave and it’ll be gorgeously runny again. Enjoy!