Caramel Sauce

Caramel is my favourite flavour, forget chocolate, caramel is supreme in my book. This versatile sauce can be used to top ice cream, brownies, sundaes or even apple pie.

Make a batch and keep it in the fridge to use as you need. Drizzled it over a summer Pavlova and I dare your guests not to beg for second helpings.

This is a great way to use up some cream that has become a little sour. You won’t taste the sour cream, as it cuts the sweetness really well. ┬áDo you need any other excuse to make it?

250ml castor sugar

70ml water

125g butter

60ml cream

4ml vanilla extract

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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.

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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.

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Remove from the heat and add butter. Stir well.

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Add the cream and vanilla and stir again well.

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

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

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  • 250ml castor sugar
  • 70ml water
  • 125g butter
  • 60ml cream
  • 4ml 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.

 

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