Caramel is a beige to dark-brown confectionery sauce made by heating sugar. It can be used as a flavoring in desserts or used to top different types of food such as pancakes, waffles, apples, ice cream and even used with roast potatoes, a recipe that I have yet to share.
The process of caramelisation consists of heating sugar and water slowly. As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. Pour in some double cream and there you have it an extremely naughty sauce with probably enough sugar to match your weekly intake. Oh well everything is alright in moderation, and this delightful treat can be stored in the fridge in an airtight container, so you don’t have to consume it all at once.
Tip – For a plain caramel sauce do not add any salt. If you want salted caramel add 1/2 Tsp sea salt to the caramel at the end after the double cream, whilst the caramel is still warm.
Ingredients: (Makes Approx. 250ml)
- 330g Caster Sugar
- 125ml Water
- 300ml Double Cream (At Room Temperature)
- 1/2 Tsp Sea Salt (If Making Salted Caramel)
- Combine the caster sugar and water in a saucepan over a low heat, string until the sugar dissolves.
- Increase the heat and cook without stirring for around 8-10 minutes or until a golden caramel forms. (Occasionally you will have to brush down the sides of pan with a pastry brush, to make sure that all the sugar caramelises. If not there will be gritty pieces of undissolved sugar in the caramel.
- Remove from the heat and immediately pour in the double cream. Be careful as the mixture will bubble.
- Return the pan to the stove over a low heat string for 1-2 minutes until smooth. (If making salted caramel, now is the time to add the salt).
- Serve hot or cold. Store in an airtight container in the fridge for you to two weeks.