Sea Salt and Caramel Sauce

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Serve over a warm chocolate muffin for an all-frills-no-hassle dessert. Buy the muffins and all you have to make is the sauce. Or fry ripe banana halves in butter and dunk them in the hot caramel. The sauce keeps in the fridge for up to 3 days if you use absolutely fresh cream.



40g Demerara sugar
1 teaspoon sea salt flakes (Maldon)
100ml cream (single or double)


1. Put all the ingredients into a saucepan and bring to a simmer. The sauce is ready when the sugar has fully dissolved.



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