Nothing completes a dessert better than a lovely and savoury caramel sauce, especially when it’s homemade.
Let’s dive right in this homemade caramel sauce bliss. For a small jar of about 200g you will need:
200g caster sugar
100g tap water
200g heavy cream
1 tsp vanilla extract
- In a deep saucepan add the sugar and water and leave it to simmer on low heat until it reaches a deep amber colour. It takes about 20 minutes but I wouldn’t live its side. It can burn very quickly.
- After it reached the amber colour, take the pot aside and add the heavy cream and vanilla slowly, mixing constantly with a wooden spoon.
- Let it cool down and then place it in the jar.
Tips for optimum homemade caramel sauce results:
Be very careful when adding the cream. Add it slowly while mixing. The caramel is very hot and it tends to bubble up. That’s why you need a deep saucepan for this, so it doesn’t go overboard.
Mix the cream and the vanilla before adding it to the pot. It’s easier to handle.
Have one eye on the pot constantly. Never leave your caramel-to-be unsupervised.