Caramel Sauce Recipe
Golden caramel sauce.
This recipe yields about 100 ml (6 3/4 Tbsp) caramel sauce.
Caution: hot sugar can cause severe burns.
- Granulated sugar (white), 100 g (1/2 cup)
- Water (boiling), 100 ml (6 3/4 Tbsp)
- Heat a heavy-bottomed saucepan over a medium-low heat for a few seconds
- Put the sugar in the saucepan and shake to spread evenly
- Heat the sugar for about 5 minutes until the edges start to melt and turn lightly golden
- Gently shake the saucepan and lower the heat
- Continue to melt the sugar for about 10 minutes, shaking occasionally, until all of the sugar turns into a deep golden liquid
- Be careful not to burn the sugar as this will give the caramel a bitter flavor
- Remove the saucepan from the heat and add the boiling water (be careful of the hot steam and spluttering caramel)
- With a wooden spoon, stir well to dissolve any remaining lumps
- Return the saucepan to the heat and simmer for a few minutes until the caramel becomes a little syrupy
- Remove the saucepan from the heat and leave to cool (the caramel will thicken to the consistency of runny honey)
How to serve
Use for topping desserts or for baking.