Butter caramel

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PLEESE on Instagram: "Butter Caramel Recipe

This classic butter caramel is the perfect accompaniment to any dessert that you make, or simply drizzled over the top of anything sweet! 

We’re reuploading this recipe due to the audio being removed on the original including our voiceover instructions ☺️

Ingredients can be scaled up or down depending on how much you wish to make

160g Sugar
100g Water (or until the sugar is just covered)
200g Double Cream
125g Butter

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PLEESE on Instagram: "Butter Caramel Recipe This classic butter caramel is the perfect accompaniment to any dessert that you make, or simply drizzled over the top of anything sweet! We’re reuploading this recipe due to the audio being removed on the original including our voiceover instructions ☺️ Ingredients can be scaled up or down depending on how much you wish to make 160g Sugar 100g Water (or until the sugar is just covered) 200g Double Cream 125g Butter #pleese #recipe #caramel"

Clare Karatu on Instagram: "Let’s put that homemade butter to good use. The difference between butterscotch and caramel is the preparation process and the sugar that’s used.

*The sauce will continue to thicken as it cools. 

Butterscotch 
- 1/4 cup butter 
- 1 cup brown sugar 
- 300 ml cream 

Caramel 
- 1 cup caster sugar 
- 1/4 cup butter 
- 300 ml cream 
- 1/4 tsp salt 

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Clare Karatu on Instagram: "Let’s put that homemade butter to good use. The difference between butterscotch and caramel is the preparation process and the sugar that’s used. *The sauce will continue to thicken as it cools. Butterscotch - 1/4 cup butter - 1 cup brown sugar - 300 ml cream Caramel - 1 cup caster sugar - 1/4 cup butter - 300 ml cream - 1/4 tsp salt #Butterscotch #Recipe #Caramel #ButterscotchSauce #CaramelSauce #Yum #Tasty #EasyRecipe #Cream #CastorSugar…

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640.9K likes, 1859 comments. “Butter Caramel Recipe 😍 This gorgeously indulgent caramel takes only 4 ingredients and is can accompany any dish! Ingredients can be scaled up or down depending on how much you wish to make 160g Sugar 100g Water (or until the sugar is just covered) 200g Double Cream 125g Butter”