CARAMEL SAUCE

There is nothing not to like about a creamy, deliciously sweet, golden brown caramel sauce.  I have to make mine in small batches because to leave it in the fridge is just asking for trouble.  Add salt to it and it is taken up to another level - nothing beats salted caramel.  Is it difficult to make?  Not really, but you have to focus just on making it and nothing else as it can go wrong very quickly.  It is very tempting to try and stir but don't as it will crystallise.  The other temptation is to stick your finger in to have a quick taste - please don't.  I have a huge blister on my finger because I could not resist the temptation.  Liquid sugar is unbelievably hot and sticky.  When you add the cream and butter it does tend to bubble up a bit but if your pan is deep enough it won't be a problem.

 

If you have a spare 11 minutes - you have to give it a go.

CARAMEL SAUCE

Prep time: 5 mins

Cook time: 6 mins

Total time: 11 mins

Yield: 250 ml

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Ingredients

• 250g caster (superfine) sugar
• 4 tblsps water
• 150ml cream
• 50g butter

Cooking Directions

1. Put the sugar and water into a heavy-based pan.
2. Heat gently until all the sugar has dissolved.
3. Increase the heat slightly and gently boil for 5 - 6 minutes until golden brown - do not be tempted to stir during this process as the sugar will crystallise.
4. Remove from the heat, and carefully stir in the cream and butter until well incorporated.
5. Leave to cool slightly and then transfer to a glass jug.

Written by Angela Darroch