Hello! As you read this I’ll be sitting in Heathrow staring at departures boards and freaking out about my first transatlantic flight on my own. I’m at SXSW with work until next Wednesday, so I won’t have time to blog. Thankfully I have lovely friends who are more than willing to share recipes with you whilst I’m away.
This one is from Ashley of Peach Trees and Bumblebees, who is one of my favourite bloggers and also one of my favourite people. And I’m pretty sure that this recipe is going to be one of my favourites, too.
- 200g butter
- 140g soft brown sugar
- 397g can condensed milk
- 397g can caramel
- 1 tsp ground cinnamon
- Put the butter, sugar, condensed milk, caramel and cinnamon in a pan. Heat on low until the butter melts – but make sure you don’t boil the sauce. Ensure the sugar has melted and stir until smooth and glossy. The trick is to keep the heat low and stir it constantly. If the worst happens and the sauce burns, you can always sieve it.
- Remove from the heat and whisk until very smooth. Pour into sterilised jars and allow to cool before sealing.