Easy 3-Ingredient Versatile Caramel Sauce
Simple and easy caramel, that I add to all sorts of sweet treats.
It's my favourite to use for my millionaire shortbread, as well as cookies and sweet dough. The possibilities are endless!
It takes only 5-10 minutes, and you can store it in the fridge. I've also put it in the freezer before, and left it on the counter to defrost, it tasted perfect!
Please be careful with caramel, it gets very hot, and be sure not to overfill your pan so the bubbles don't splash you.
Notes
1
In a saucepan, heat the butter and dark brown sugar on a medium-high heat, stirring constantly until the sugar is dissolved.
Raise the heat to bring to a boil (looking like foamy bubbles).
2
Still stirring constantly, add the condensed milk.
3
As soon as bubbles start to appear, bring the heat down to minimum.
You should be able to feel it thickening up as you stir, and see it starting to get big, thick bubbles. When you do, turn the heat off.
4
You can run it through a sieve if needed, or put it straight into a jar, or onto your sweet treat.
Instructions
100g butter
100g dark brown sugar
397g (one tin) condensed milk
Easy 3-Ingredient Versatile Caramel Sauce
Anna
Simple and easy caramel, that I add to all sorts of sweet treats.
It's my favourite to use for my millionaire shortbread, as well as cookies and sweet dough. The possibilities are endless!
It takes only 5-10 minutes, and you can store it in the fridge. I've also put it in the freezer before, and left it on the counter to defrost, it tasted perfect!
This recipe was developed in grams. For the most accurate results, select the "Metric" toggle and use a kitchen scale.
Servings :
12 cups
Calories:
Prep Time
0
Cooking Time
10
Rest Time
0
Total Time
10 mins
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