The West

Salted caramel

Makes 1 cup

100g brown sugar

100g caster sugar

100g unsalted butter

100ml double cream

1 tsp sea salt

Place sugars in a saucepan. Simmer to melt, stirring. Then add butter a little at a time, simmering until mixture comes together, stirring. Remove from heat and stir through cream and salt. Set aside. Use in the featured desserts or drizzle over ice-cream. Keeps well for about 2 weeks refrigerated.

The West Australian

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