Caramel Sauce

This recipe makes approximately 6 dL. caramel sauce

A butterscotch sauce you can use as a topping for porridge, for filling cakes, for decorating cakes, on your pancakes or as a dip for crispy apples or on a bowl of skyr. It's all around enjoyment 🤤🤤🤤 And it's easy! You only need a few basic ingredients that you probably already have, the caramel can be stored up to 14 days in the fridge without going bad, probably longer - but my batch has never survived that long.

For salted caramel - add salt!

Caramel Sauce

Preparation: 5 minutes Cooking time: 20 minutes Total: >30 minutes

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Ingredients

This recipe makes approximately 6 dL. caramel sauce

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• 2 gelatine sheets

• 200 g sugar

• 250 g heavy cream, room temperature

• 150 g butter, cold

• flake salt (optional)

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Method:

Soak the gelatine in water.

Melt the sugar over medium heat. Add the cream a little at a time. Be careful, it will bubble and steam.

Whisk in the butter. Add the gelatine. Add salt. Pour the sauce into a glass, tub og jar and leave to cool.

Tips and storage

〰 The caramel sauce can be stored up to 14 days in the fridge without going bad, probably longer - but my batch has never survived that long.

〰 The caramel sauce can be frozen. Allow the sauce to cool completely before pouring it into a freezer-safe container or freezer bag. The sauce can be frozen for up to 2-3 months. When ready to use, thaw in the fridge overnight or at room temperature for a couple of hours before reheating gently in a saucepan over low heat until warm and liquid again.

〰 Pour the hot caramel sauce over 200 g of white chocolate for a thicker, more rich caramel.