Best Caramel Sauce Ever!


Making your own caramel sauce from scratch is a lot easier than you might think, and it takes practically no time at all. It can be used for so many things - Ice cream topping, dipped into fresh strawberries, mixed in with white chocolate to make caramel ganache...EVERYTHING!


I bet you have most of these ingredients in your kitchen so head over there and make this!

Ingredients:

3/4 cup sugar (preferably castor sugar or regular white sugar is fine)

3 tablespoons of water

50 grams unsalted butter

350ml heavy cream, heated

Method:

  • Stir together the sugar and water in a medium heavy based saucepan until the sugar is moistened.


  • Heat on medium-high, stirring constantly until the sugar dissolved and syrup is bubbling. Stop stirring and allow syrup to boil undisturbed until it turns deep amber



  • While bubbling heat up cream in the microwave for 60 secs. Stir and heat again for another 60secs


  • Remove syrup from the heat and slowly add the heated cream stirring with your spatula or wooden spoon. It will bubble up furiously!

  • Use a silicone spatula or wooden spoon to stir the mixture gently, scraping down the bottom of the pan. Return the pan to very low heat, continuing to stir gently for 1 minute, or until the mixture is uniform in colour and the caramel fully dissolved.

  • Remove pan from heat and gently stir in the butter until incorporated.


There you have it! C