JARS OF HANDMADE SAUCE

Storage the jars in the fridge (jar size 8cm x 6.5cm).

Salted Caramel Sauce & Toffee Sauce: warm up in the microwave or a baine marie. Microwave - take off the lid, remove the wax paper, pop in the microwave for 30 seconds, stir the sauce then warn for another 30 seconds. Baine Marie - Put baine marie onto heat on a medium to high heat, remove lid from the jar, remove the wax paper from the top of the sauce, place jar in the baine marie water to be half way up the jar so you can remove the jar once warm without burning yourself, heat for 5 minutes then stir, heat for another 5 minutes. Be careful when removing the jar, use an oven cloth to touch it as it will be hot.

Chocolate Sauce: stir 1/2 jar of Belgian Chocolate Buttons and 120 ml of Double Cream or non dairy milk alternative together in a bowl placed over a pan of hot water until they are combined. Make sure the bowl does not touch the water to prevent the chocolate from burning. Pour over your ice cream and enjoy!