Caramel sauce recipe

Nothing enhances dessert like a caramel sauce


There’s nothing quite like a golden caramel sauce to whet the tastebuds. For added impact you can even add sugar.

It’s terrific to pour over many sweet desserts and best of all over ice-cream

  330g (1 1/2 cups) caster sugar
  125ml (1/2 cup) water
  130g (2/3 cup, firmly packed) brown sugar
  1 300ml container thickened cream


Combine the caster sugar and water in a small saucepan. Stir over low
heat until the sugar dissolves. Use a wet pastry brush to brush down the
side of the pan to dissolve any remaining sugar crystals. Increase heat to
medium-high and bring to the boil. Reduce heat to medium and boil,
uncovered, without stirring, for 10 minutes or until the mixture turns a
light golden colour.

Remove from the heat and use a wooden spoon to stir in the brown sugar.
Stir in the cream (it may splutter a little) until well combined. Return to
medium heat and cook, stirring, for 2 minutes or until smooth.

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