A deliciously indulgent salted caramel sauce that can be used on
cakes, pancakes, ice cream sundaes or in your favourite desserts!
It also makes for an easy way to add a hint of sweetness to hot
beverages like lattes or hot chocolates!
Ingredients
100g Shop Bought Toffees (we've Quality Street Toffee Pennies)
50ml Whole Milk
1 tbsp Double Cream
1 tsp Rock Salt
Method
Pour the whole milk into a saucepan and gently warm over a low
heat.
Unwrap the toffees and add to the milk. Stir continuously until
the toffees have melted into the milk, ensuring there are no
lumps.
Add the tablespoon of cream and use a fork to whisk it in until
all the ingredients are well combined.
Remove the pan from the hob.
Spoon half the mixture into a ramekin dish and cover.
Add the rock salt to the other half of the mixture and mix in
well.
Pour the second mixture into a second ramekin dish and
cover.
Allow to chill and thicken, then serve on your favourite drinks
and desserts!
Top Tips...
Mix the salted caramel sauce with vanilla ice cream, return to
the freezer and allow to chill and then serve over a warm, baked
cookie for a delicious dessert.
Store any leftover sauce in a small, airtight jar in the
fridge.
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