I really like caramel, or toffee.
In Brittany, you can find jars of salted caramel sauce that you’ll spread on toast or use in deserts but they’re incredibly expensive. I bought one about 5 years ago but it didn’t last 5 minutes, it was sooooo good, the sort of “delicious” you could never ever be able to make yourself.
Well, now I can say that I was wrong. I made some for a macaron filling, had a teaspoon of it and it took me back 5 years ago, with that little jar.
This sauce is so good, so simple and so quick that you have to try it.
For a little pot of sauce, you’ll need:
– 70g of sugar
– 65g of cream (single or double, it doesn’t matter)
– 20g of butter
Heat the sugar in a pan (on its own).
When the sugar takes a nice golden color, pour the cream and stir briskly. There is a big possibility that it’s going to splash so don’t allow any children near you while you’re doing it.
To avoid splashing, you can use a tall pan.
When the mixture stops bubbling, add the butter in little cubes.
While it’s hot, the sauce will be quite runny but when it cools down in the fridge, it will set and have the consistency of set honey.
If you like it more runny, simply add more cream to the recipe.