Salted toffee sauce
By Sarah Cook
A pinch of sea salt really complements the luxurious taste of silky caramel – this sauce will work with lots of different desserts
- Prep:5 mins
Cook:15 mins
- Serves 10
- Easy
Nutrition per serving
- kcal 252
- fat 23g
- saturates 14g
- carbs 11g
- sugars 11g
- fibre 0g
- protein 1g
- salt 0.4g
Ingredients
- 300ml pot double cream
- 85g butter, diced
- 100g light muscovado sugar
- ½-1 tsp sea salt flakes
Method
Put the cream, butter and sugar in a saucepan. Melt together, then bubble, stirring, until toffee-coloured and saucy. Add salt to taste. Serve warm.
