There is nothing not to like about a creamy, deliciously sweet, golden caramel sauce. I have to make mine in small batches because to leave it in the fridge is just asking for trouble. Add a dash of sea salt to it and it is taken up to another level. Is there anything to beat homemade caramel sauce drizzled over your favourite dessert? Nope, I didn’t think so.
Is it difficult to make? Not really, but you have to focus just on making the caramel sauce and nothing else as it can go wrong very quickly. It can be very tempting to stand and stir while you watch over the sauce but don’t as it will crystallise and ruin the end result. The other temptation is to stick your finger in to have a quick taste – please don’t. I have a huge blister on my finger because I could not resist the temptation. Liquid sugar is unbelievably hot and sticky.
Also, when you add the cream and butter it does tend to bubble up a bit so make sure your pan is deep enough to prevent it bubbling over.
A deliciously rich and creamy caramel sauce made in minutes.
- 250g caster (superfine) sugar
- 4 tblsps water
- 150ml cream
- 50g butter
- Put the sugar and water into a heavy-based pan.
- Heat gently until all the sugar has dissolved.
- Increase the heat slightly and gently boil for 5 - 6 minutes until golden brown - do not be tempted to stir during this process as the sugar will crystallise. Once the caramel starts to colour, swirl the pan gently to ensure it does so evenly, but don't stir. The deeper the colour, the better the flavour - just don't burn it.
- Remove from the heat, and carefully stir in the cream and butter until well incorporated.
- If you are making salted caramel then add the sea salt together with the cream and butter.
- Leave to cool slightly and then transfer to a sterilised jar and keep refrigerated.