Caramel sauce

Caramel sauce

By
From
KOTO
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
220g caster sugar
1/2 lime, juiced

Method

  1. Put the sugar and 3 tablespoons water in a heavy-based saucepan. Bring to the boil over low heat, stirring until the sugar has completely dissolved.
  2. Continue to boil and when the sugar starts to colour, swirl the pan to achieve an even caramelisation. After 2–4 minutes, when the caramel has become a deep brown colour, remove from the heat and quickly add the lime juice and 375 ml water. Stand back as you do this as the hot caramel tends to spit when cool liquid is added.
  3. Return to the heat and swirl the pan a few times to bring together the caramel and water. Remove from the heat and store in a jar until required. Caramel sauce will keep in the refrigerator for up to 1 week.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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