This caramel sauce is so easy to make and it will last for an age in the fridge. It’s the perfect staple for pulling out to pour over pancakes, waffles, ice-cream or porridge. You can use it to make a toffee apple crumble (see separate post) or millionaires shortbread and it’s absolutely amazing swirled into Greek yoghurt for a quick and very satisfying dessert.
There’s no messing around with sugar thermometers, all you need is a saucepan. While most caramel sauce recipes contain a lot of butter and cream, this one doesn’t, which means it’s low fat, and so you don’t even have to feel that guilty about having it.
It settles as it sits, so just give it a stir each time you want to use it or sneak a spoonful.
What you need
2 tbsp butter
2 tbsp cornflour
150ml golden syrup
4oz brown sugar
What to do
Put everything together in a medium saucepan. It won’t look very appetizing at this point but don’t worry about that.
Heat gently, stirring occasionally, until the butter is melted and everything has combined together.
Turn up the heat and boil for a few minutes until large bubbles appear on the surface
Pour into a container. It will still look a bit runny at this point but again don’t worry it thickens as it cools in the fridge.
Cover with clingfilm and keep in the fridge for a long time.
Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram.