Caramel Sauce

Step 1

Add your sugar and water to the saucepan and stir until well combined. The water will help your sugar to melt and will prevent the finished caramel sauce from becoming grainy. Once you combine the sugar and water, do not stir again. As the sugar and water are heated, if you stir them, you’ll cause grains to form in your caramel sauce and it will not be smooth and creamy. Resist the urge!

Now set the alarm on your phone at 18 minutes. This step is really important, don’t miss it or you’re going to burn your caramel sauce. And we don’t want that isn’t it?

Step 2

Now cut the butter in small pieces, little cubes as shown in the picture.

Step 3

Add the butter to the cream in a small bowl and leave it near to saucepan until the alarm rings. Tic, Tac! Tic, Tac! Do you feel the pressure? Hihihi.

Step 4

When the alarm finally rings the caramel will bubble up, so be extra careful when you remove the saucepan from the heat. Now slowly pour in the cream with butter and whisking continuously to make sure all of the butter has melted.

Step 5

Set aside to cool before transferring to another container or using it to make salted caramel flavour. The caramel sauce will continue to thicken as it cools.