Salted Caramel 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.
Belgian Chocolate Sauce: warm up in the microwave or on the hob.
In the microwave: remove lid from the jar and heat for 30 seconds at 800W.
On the hob: empty contents of the jar into a saucepan and heat on a low to medium heat for 3 minutes, stirring all the way through until the sauce is smooth.
