Cheat’s Salted Caramel Sauce
1. First sterilise the jam jars. Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/120C Fan/Gas 1. Leave them there for at least half an hour while you make the salted caramel.
2. Heat the condensed milk caramel, butter and 8 tbsp of water in a pan and bring to a simmer. Stir until the caramel dissolves. Add the Droitwich Salt and the rum (if using), mix, then leave to cool slightly.
3. Pour into the sterilised jars. This will keep in the fridge for 1 week.