Caramel Sauce Recipe

Caramel is an amazing, classic sauce for many kinds of dessert. Once the white sugar is cooked into amber or dark brown colour, it gives a wonderful caramel smell. Previously, I made a simple caramel for creme caramel (a French custard dessert), with only sugar and water. This time, a small amount of butter and cream were added to increase its creaminess. I drizzled some over my cake. I didn’t feel it’s too heavy, but wanted to have more. If you’ve ever tried caramel sauce before, you’d know how wonder it tastes. Caramel Sauce Recipe (Printable recipe) By Christine’s Recipes Prep time: Cook time: Yield: about ½ cup 120 gm caster sugar 50 gm unsalted butter, diced 70 ml whipping cream / thickened Use a heavy based…