Caramel sauce is a basic building block of sweet cooking, which can be used to finish or create many other dishes. Here's a simple recipe that is relatively easy to make, with no requirement for complexities like sugar thermometers.
Preparation Time: 5 minutes
Cooking Time: None
Makes: About 250ml
Ingredients 75g caster sugar
3 tbsp water
75g light brown sugar
75g unsalted butter
75ml double cream
Put the caster sugar and water in a large, heavy-bottomed saucepan. Stainless steel works best, as you’ll be able to see the colour of the mixture more accurately, which is important.
Bring to the boil, stirring occasionally until the sugar has dissolved.
Once dissolved and boiling, turn down the heat and simmer until the mixture turns amber. Do not stir during this period.
Once it is amber, remove from the heat and stir in the cream, brown sugar, and butter. It will hiss and spit but that will soon die down. Stir well to dissolve the sugar and melt the butter and combine into a sauce.
Put it back on a low heat and cook gently for about 6 minutes more, stirring constantly. The sauce will start to thicken.
Variations: If you want to make salted caramel sauce add a teaspoon of salt after the sugar, butter and cream are combined.