Salted Caramel Sauce

Name: Salted Caramel Sauce
Ingredients: 600ml (3x 200g jars); 450g caster sugar; 125g unsalted whole butter (diced); 250ml double cream; 10g Achill or Dingle sea salt (literally flower of the salt, the very mineral and not too salty top layer) or Maldon Sea salt.

Recipe by: Darina Allen

Once again, salted caramel sauce is irresistible drizzled over crêpes, ice cream or bananas and keeps for weeks in a jar in the fridge. Makes three jars.

Ingredients

600ml (3x 200g jars)
450g caster sugar
125g unsalted whole butter (diced)
250ml double cream
10g Achill or Dingle sea salt (literally flower of the salt, the very mineral and not too salty top layer) or Maldon Sea salt.