Caramel Sauce

2 Jul

  • 1 cup sugar
  • 1 cup water
  • 200ml cream

This makes about 1.5 cups, which is quite a lot.  Use a pot with plenty of room because it will go frothy when the cream is added.

  1. Place sugar and water in a saucepan
  2. Boil until caramel colour, you can give it an occasional swirl, the original recipe said not to stir it.
  3. Remove from heat and add cream.
  4. Return to element to re-melt.
  5. Boil another minute or two to thicken (I stir it here to reduce the frothiness, the original recipe was unclear whether that’s okay or not, but it works.)  It will thicken up more when it is cool.
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One Response to “Caramel Sauce”

Trackbacks/Pingbacks

  1. 10 Ice cream Flavours « Chaotic Cuisine - October 11, 2010

    […] 6. Caramel Swirl.  Good on its own, or combined with a ganache swirl.  Recipe here. […]

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