Thick Caramel Sauce
Par Laurie le 26 juin 2016, 16:31 - Trifles, parfait, curds - Lien permanent
I use this sauce on top of shortbread squares to make millionaires. Caramel typically uses white sugar whereas butterscotch for which you will find an awesome recipe in this section too, is made of brown sugar.
For 1 cup sauce:
1 cup sugar
6 Tbsp butter
1/2 cup heavy cream
Heat and stir sugar and butter. Stop when boiling and take the pan off the heat.
Add the cream and whisk until smooth.
Store in a jar in the fridge for up to 2 weeks.
Use in or on top of desserts.