- 60ml tonic water
- 120g granulated sugar
- 180ml double cream
- 90g Butter, at room temperature, cut into cubes
- 2 tablespoons Watertons Gin
Pour the tonic water in a high-sided, heavy-bottomed pan
Add sugar and on a medium-high heat until mixture starts to bubble. simmer, swirling the pan occasionally, until the sugar turns light amber brown in colour; 180 °C
Add butter and whisk until completely melted and combined.
Remove from the heat and whisk in cream and salt. It will steam and splatter a bit, just keep whisking until the cream is completely incorporated and caramel is smooth.
if you want a thicker sauce, put it back on the stove and reduce it for 1 minute.
Remove from heat and let cool for 5 minutes, then whisk in the Gin.
Pour into sterilised date labelled heatproof glass jars.
Cool, uncovered, until they are lukewarm to the touch, then cover with an airtight lid and refrigerate until ready to use, store for up to 2 weeks.