Caramel Sauce

 Have I mentioned before how I LOVE caramel? I really DO love caramel. I think a jar of caramel sauce should always be lying in the fridge for those times when you just want a dollop for no reason whatsoever, or to give a plain jane dessert a bit of a fancy kick. So here’s a very simple recipe for caramel sauce which can be used for many desserts. 
1 cup sugar
1/2 cup water
6 tbsp butter
  1. Cook the sugar and water until the sugar caramelises, turns a nice golden brown
  2. Keep swirling the pan so you can gauge the colour and act quickly
  3. Add the butter, let the mixture foam quickly and then whisk until the butter has melted and combined well with the sugar
  4. Take the pan off the heat and add the double cream and whisk again until it all comes together
  5. Pour into a glass dish or storage container and let it cool at room temperature


Boil water and sugar
Ready for additional ingredients
Add butter and whisk
ake off the heat, add cream and whisk
Cool at room temperature

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