The last time I made this I tried using organic panela instead of sugar which did not work at all, the second attempt turned into toffee, so for this I say that if you're making it, have everything ready before you start and it has to be done right to work. It must be done with sugar, and for it to be a Caramel sauce and not a toffee you need the cream.
A nice ribbon and a home made label with all the right info on it makes for a perfect heartfelt gift.
: 20 minutes
: 500 mls
2 cups of granulated sugar
12 tablespoons of unsalted butter at room temperature cut into cubes
1 tablespoon of himilayan salt
1 cup thickened cream
Butter melting into the sauce
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