Tying the Knot
Tuesday, 14 June 2011
Caramel Sauce (only missing the dessert to pour it over)
I have a thing for caramel. It was my first love, you might say. Well, not quite...
Caramel Sauce (v. 1)
1.5 cups brown sugar
150g unsalted butter
dash of vanilla essence
1. In saucepan, heat everything over medium heat.
2. Stir until melted and dissolved.
3. Simmer 4-6 minutes (or until slightly thickened) and use immediately.
Note: If you cook for too long you will end up turning it into hard fudge/toffee which isn't great poured on top of puddings or ice cream or whatever you so lovingly prepared earlier.
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