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Caramel Sauce

Yields1 Serving

 250 ml castor sugar
 70 ml water
 125 g butter
 60 ml cream
 4 ml vanilla extract
1

In a medium sauce pan, place the sugar and water. Stir over a low heat until the sugar is dissolved and you get a clear liquid. You shouldn’t let the sugar boil until all the sugar is dissolved in water. It will be cloudy for a while and suddenly go clear.

2

let the sugar boil for about 8 Minutes, until it starts to colour to a lovely caramel colour. Don’t forget that it will get darker once you add the cream and butter, so don’t make it too dark.

3

Remove from the heat and add butter. Stir well.

4

Add the cream and vanilla and stir again well.

5

If there are little lumps in the caramel, return it to the stove and heat for a second or two to dissolve the lumps.

6

Pour into a glass bottle and allow to cool before refrigerating.