This is a great caramel sauce recipe that provides a smoothy creamy and intense caramel flavour. It’s also versatile as it can easily be converted to a salted caramel sauce with the extra step of adding sea salt as the last step in the recipe.
You need to make sure you cook the sugar and water for a sufficient length of time at the start, to allow the sauce to thicken but also to turn the amber colour that underpins the start of the beautiful caramel coloured sauce.
The addition of butter in this recipe adds to the overall creaminess of the sauce.
When I finally get a nice looking glass pouring jug I will redo this recipe and take some nicer pictures rather than those using my ‘tried & true’ measuring jug. The result won’t be any different, just the picture.