Caramel Sauce

This caramel can be served with dessert, but also works well stirred into mousses or baked into pies.

Ingredients:

  • 150gr sugar
  • 30gr water
  • 100gr heavy cream

Makes approx. 200ml

Recipe:

Combine the sugar and water in a saucepan. Heat without stirring until caramelised.
Stir in half of the cream. Simmer for 2 minutes, until all the caramel has dissolved and the spoon pulls a clean line over the bottom of the pan.
Take the pan off the flame and stir in the remaining cream. Leave to cool.

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