|
|
|
 |
|
|
Caramel Sauce
Sweet Sauce |
 |
|
150 ml Water
250 g Caster Sugar
200 ml Double Cream
|
Method:
Pour water into a saucepan with the caster sugar, stir with a spoon to mix and leave on a low heat until the sugar has dissolved. Turn up the heat and cook the sugar to caramel stage.
During this time you may find some of the sugar crystallising around the edge of the pan. If so, wash it away with a pastry brush dipped in cold water.
If you have a sugar thermometer, you need to heat the mixture to 158º degrees C. If not cook it to a rich golden brown.
Whilst the sugar is caramelising, warm the cream. When the caramel is ready, remove the pan from the heat and leave it for 10 to 15 seconds before pouring on the cream slowly. Once all the cream has been added, return the pan to the heat and simmer the sauce for 5 minutes. Strain it through a fine sieve.
|
 |
Preparation Time: 20 minutes |
Serves: |
| Recipe Origin: United Kingdom |
|
Submitted by: |
|
Leo Mcdevitt-Sanford
United Kingdom |
|
|
|
|
| This recipe has been viewed 7428 times. |
|
|
|
