CHEAT'S SALTED CARAMEL SAUCE
Ingredients
- 400g tin readymade condensed milk caramel
- 100g/3½oz unsalted butter
- ½ tsp salt
- 3 tbsp rum (optional)
Directions
- First sterilise the jam jars. Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry
- upside down
- on a rack in the oven set to 140C/120C Fan/Gas 1. Leave them there for at least half an hour while you make the salted caramel.
- Heat the condensed milk caramel
- butter and 8 tbsp of water in a pan and bring to a simmer. Stir until the caramel dissolves. Add the salt and the rum (if using)
- mix
- then leave to cool slightly.
- Pour into a sterilised jar. This will keep in the fridge for 1 week … if you can make it last that long.
