What a week it has been! First Monday was Halloween which involved a lot of delicious goodies (have you check out my Leftover Halloween Candy Blondies yet?). Then Guy Fawkes was last night which was a fun night of fireworks and today is my Mum’s birthday so I have done a whole lot of baking for that. (Recipes coming soon!).
Since it’s been such a full on week I thought I would stick to posting a simple yet must have recipe. The famous Salted Caramel Sauce. This is a four ingredient sauce that can be whipped up in under 15 minutes and is a must have staple in any bakers kitchen!
Before I go on with this recipe can I just take a moment to step back and
talk about rant about Guy Fawkes for a little bit? I don’t even know why I’m asking, this is my blog and I’ll do what I like.
So I’ve noticed that each year fireworks in New Zealand not only get a LOT more expensive but also not as big or amazing. I remember there used to be a much bigger variety and they were bigger and better than what we get today. What is the deal people?! Also there is always talk of cancelling fireworks and Guy Fawkes because of the danger and noise etc, etc. I think this is ridiculous! Yes fireworks can be dangerous and yes people can be stupid with them but we are all aware of the dangers. You know as soon as you buy fireworks you are taking a risk and that’s your choice to make. I guess I just don’t like the idea of having the control and ability to choose taken away from us.
Anyway, that was a lot longer and more ranty – I don’t think that’s a word but you know what I mean – than I intended that to be. Sorry if that interrupted your salted caramel reading, I won’t hold you up any longer, so back to the recipe!
This sauce has featured in many of my recipes (check some of them out here, here, here, here and here). Since I created this recipe and have begun using this in quite a few recipes, I thought it was time I gave this caramel sauce a post and recipe page of its own. So here it is!
Have a wonderful week everyone.
- 1/2 Cup Brown Sugar
- 50 g Butter melted
- 3 Tbsp Milk
- 1/2 - 1 Tsp Salt
- Place the butter and brown sugar in a saucepan on a medium to high heat.
- Once the butter has melted, add the milk and bring to the boil.
- Boil for at least 2 minutes before removing from the heat.
- Add the salt and allow to cool.
Place it in the fridge for a more 'set' caramel.