Simple recipe for a kitchen staple – delicious Caramel Sauce
200 g sugar
2 T (30 ml) water
5 T (75 g) butter, cut into small cubes
½ cup (125 ml) fresh cream
sea salt flakes
Use a small saucepan with a handle.
Measure the sugar and water in the pan.
Melt over medium heat while gently shaking and tilting the pan. Be patient, it takes time.
The sugar will change colour to a golden caramel colour. Remove from the heat and add butter, gently shaking the pan all the time.
Add all the cream at once and put back on the heat. Stir to blend. Add a good pinch of salt.
Pour Caramel Sauce into a jug. Serve at room temperature and top with extra salt flakes if desired.
By: Ina Paarman