Caramel Sauce

  • 1 cup caster sugar
  • 1/4 cup brown sugar/muscavado sugar
  • 2tbsp water
  • 3tbsp butter
  • 1/4 cup double cream

1 – In a pan melt the butter and the caster sugar over a medium heat and stir constantly. If it becomes clumpy add the water, this might not be needed. As everything has started to melt making sure that you keep stirring continuously and then add the brown sugar and stir until the granules have disappeared.

2 – Once smooth, take off the heat and allow to cool for a few minutes.

3 – Whilst the mixture is still warm, but slightly cooled add the cream and stir well until the colour of the mixture is a light golden colour. Feel free to add more cream if it doesn’t look right for you. Once completely mixed pour into a container and put in the fridge for a couple of hours to properly set.

4 – Feel free to warm up again to create a pouring sauce but it’s great for the Apple Turnovers and ice cream.

NB – this recipe is the american cups, there are many cheap cup measurements on amazon. This recipe can be changed, it is only a rough guide and I tend not to weigh the ingredients and do it by eye but it does work wonders.


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