Bakery
Caramel Sauce
A simple butter-sugar-cream caramel. Pours warm; thickens as it cools. Drizzle over cakes, scoop over ice-cream, swirl into buttercream.
Prep
2 min
Cook
8 min
Serves
8
Per serving
48kcal
Protein
0g
Carbs
8g
Fat
2g
Fibre
0g
Ingredients
- 60 gSugar
- 12 gButter
- 25 gFresh cream
Method
- 1
In a heavy-bottomed pan, melt the sugar on a low flame. Do not stir — swirl the pan if needed.
- 2
Once the sugar has melted and turned a deep amber, take it off the heat and quickly stir in the butter. It will bubble — stand back.
- 3
Return to a low flame. Slowly drizzle in the cream while stirring. The mixture will hiss and seize, then loosen into a sauce.
- 4
Cool to thicken. Refrigerated, it keeps 2 weeks.