Caramel Sauce

Caramel sauce is a smooth sauce made from caramelised sugar, double cream and butter. The sauce thickens as it cools and can be served warm or lukewarm with desserts.

Yield: approximately 300 ml
Preparation: approximately 5 minutes
Cooking: approximately 15 minutes
Cooling: approximately 10 minutes
Total time: approximately 30 minutes

Ingredients

• 200 g caster sugar
• 100 ml double cream
• 50 g unsalted butter

Preparation

1. Prepare the butter
   Cut the butter into small cubes.
2. Heat the cream
   Heat the cream in a small saucepan until very hot, but do not let it boil. Keep warm.

Method

1. Caramelise the sugar
   Spread the sugar evenly over the base of a heavy-based saucepan. Heat over a medium heat without stirring. Gently swirl or tilt the pan as needed if the sugar melts unevenly.
2. Let the caramel develop its colour
   Allow the melted sugar to caramelise further until it is evenly deep golden to amber in colour. Do not let the caramel become too dark.
3. Add the cream
   Remove the pan from the heat. Pour the warm cream into the caramel a little at a time while stirring carefully with a heatproof spatula. The mixture will bubble vigorously.
4. Make the sauce smooth
   Return the pan to a low heat if necessary and stir gently until any hardened caramel has completely dissolved and the sauce is smooth.
5. Add the butter
   Remove the pan from the heat. Add the cubes of butter and stir until the butter is completely incorporated and the sauce is smooth and glossy.
6. Let the caramel sauce cool
   Leave the sauce to cool for approximately 10 minutes. It will gradually thicken as it cools.
7. Serve or store the sauce
   Serve the caramel sauce warm or lukewarm. To store, allow the sauce to cool completely, transfer it to a clean sealed jar and keep it in the refrigerator. Gently reheat it before use if a thinner sauce is desired.