- 60ml mineral water
- 60g golden syrup
- 180ml double cream
- Butter, at room temperature, cut into cubes
- 1/4 teaspoon sea salt
- 2 tablespoons watertons Gin
Pour the water in a high-sided, heavy-bottomed pan
Add sugar and syrup.
Place on a medium-high heat for 5 minutes until mixture starts to bubble.
simmer, swirling the pan occasionally, until the sugar turns light amber brown in colour; 180 degrees 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, rput 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 sterilsed date labled 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.