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Caramel Sauce

by Lindsay Law (follow)
Dessert (1003)      Sweet (380)      Sauce (67)      Cream (59)      Butter (12)      Sugar (9)     
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.

Caramel sauce

Preparation Time: 5 minutes
Cooking Time: None
Makes: About 250ml

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.

Caramel sauce

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.

Caramel sauce

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.

Caramel sauce

Put it back on a low heat and cook gently for about 6 minutes more, stirring constantly. The sauce will start to thicken.

Caramel sauce

Variations: If you want to make salted caramel sauce add a teaspoon of salt after the sugar, butter and cream are combined.

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