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.
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Caramel Sauce
Instructions
In a small saucepan over medium to high heat, add sugar and water and stir to mix only. Do not stir the mix again until the butter is added. Swirl the saucepan only.
Continue cooking until the sugar has melted and the mixture turns a light amber colour. Note this will take between 7-10 minutes depending on how high your heat is set. Cook longer if you need to.
Add butter and using a whisk, stir continuously until butter is melted.
Once bubbling subsides remove from heat and add thickened cream. Stir continuously until fully combined. Set aside to cool
Salted Caramel
If you want to make salted caramel sauce add this additional step
Add sea salt and stir to mix through. Sat aside to cool.
John 
