There are no words to describe just how good this sauce is!! Make it once, and I guarantee that you will always have a jar in your fridge henceforth. Its super simple to make and so versatile. You can add it over your apple pie, drizzle it over your vanilla ice cream, or just spread it over some warm toast!
A few tips to get you started. It's very important to use half as much butter as you use, sugar and cream. If the ratio of butter gets too much, you will see it create a layer over your sauce once you chill it, so make sure you use the exact ratio i mentioned just now.
Ingredients:
50gms salted butter
100gms Indian jaggery (or brown sugar)
100gms heavy cream
pinch of salt
Method:
Melt the butter in a small pot. Add in the jaggery and cook for a few minutes till nicely melted. Next add in the cream and a pinch of salt. You can add more salt if you prefer it more salty. If you want some texture to it, you can also add a little thicker grain of salt instead.
When you add the cream, the sauce will lighten in colour for a little while.
Cook for a few minutes till you see bubbles start to appear and the colour turn into a nice golden caramel hue.
While warm pour it into a glass jar or jam jar. Once cooled, store it in the fridge. The sauce will still be spreadable to apply on your pancakes or toast.
If you would like it runny, you can warm it up again to serve as a hot caramel sauce, over your icecream or other desserts.
This sauce is very forgiving. In case you have cooked it too much and it has gone too thick, then just put it back on the heat and add a few tbsps of cream to loosen it up. Alternatively, if you would like it thicker, then just cook it for a longer time.
Enjoy!
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