I had a fair amount of leftover cream in my fridge recently, and was wondering what to do with it when I stumbled across a recipe for salted caramel sauce by Adriano Zumbo via Mmmm, Sugar!
This sauce was relatively easy to make. The only tip that I have is to use a saucepan or skillet with a wide surface area, otherwise it takes way too long for the sugar to melt and it tends to clump.
This sauce can be used in cakes and other sweets, to top icecream, or to fill chocolates. I am unsure how I will use mine as yet, but I am leaning towards making caramel filled chocolates as gifts.
