Description
Salted caramel sauce! Delicious on top of desserts, with a special coffee or over cakes. Low FODMAP, gluten-free and lactose-free.
Ingredients
Scale
- 200 ml lactose-free whip cream
- 100 g granulated sugar
- 3 tbsp water
- Sea salt flakes (if you can’t find sea salt flakes, I think normal sea salt will work fine too)
Instructions
- Put the water and the sugar together in a pan. Stir together until the sugar has dissolved and put on the stove. Use a small brush to remove the sugar from the sides of the pan. If you don’t remove it, it will be really hard to wash off the pan afterwards.
- Bring the water with sugar to boil. Now, this is the hardest part: don’t stir! You always feel like stirring, but don’t do this yet. Keep a close eye on the pan though because caramel can burn quickly.
- Start stirring with a whisk when the sugar colours light brown.
- Continue to stir until the sugar gets thicker and gets a darker brown caramel colour.
- Carefully pour in the cream while you continue to stir. When you add the cream the caramel will start bubbling and smoking. Don’t worry, this happens because the sugar is very hot and the cream is colder. Just add the cream slowly and continue to stir.
- Sprinkle some sea salt flakes into the caramel sauce and turn off the heat.
- You will have a smooth and liquid sauce. Leave the sauce to cool entirely. Be careful because the caramel sauce will be very hot after boiling. When the sauce cools down it will get a bit thicker. It will remain a liquid sauce, though.
- Prep Time: 20 mins