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
  • 235ml creame
  • 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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