Caramel Sauce

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It’s best after a day.

It’s tricky to get right, but keep at it.

So good.


200g Sugar
60ml Water
90g Butter
120ml Double Cream


1. First, before you begin, make sure you have everything ready to go and left beside the pan.

2. Heat Sugar and 1/4 cup of Water on moderately high heat in a pot. As the Sugar begins to melt, stir vigorously with a whisk. As soon as the Sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want.

3. As soon as all of the Sugar crystals have melted (the liquid Sugar should be dark amber in colour), remove from heat and immediately add the Butter to the pan. Whisk until the Butter has melted.

4. Once the Butter has melted, slowly add the Cream to the pan while whisking, until smooth.

5. Let cool in the pan for a couple minutes, then pour into a glass jar and let sit to cool to room temperature.


4 thoughts on “Caramel Sauce

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