Caramel sauce

Caramel sauce

By
From
How to Cook Desserts
Makes
500 ml
Photographer
Peter Cassidy

This results in a liquid caramel sauce, with the addition of water stopping the cooking of the caramel.

Ingredients

Quantity Ingredient
500g granulated sugar
500ml water

Method

  1. Put the sugar and 250ml of the water into a heavy-based saucepan. Place over a low heat and dissolve the sugar, using the handle of a wooden spoon to gently agitate the sugar to prevent it from ‘caking’ on the bottom of the saucepan. Try to avoid splashing syrup up the sides of the pan.
  2. After brushing down the sides of the pan with a pastry brush dipped in water, bring the syrup to a gentle boil, without stirring, and boil until a deep golden brown colour. You may need to swirl the pan gently from time to time, but do not stir.
  3. Immediately pour in the remaining 250ml water, taking care as the caramel will splutter and spit. Swirl the pan to dissolve the caramel and return it to a low heat, if necessary, until fully dissolved. Pour the caramel into a jug and cool until needed.

Variations

  • To make a lime caramel sauce, once the remaining water has been added, stir through the finely grated zest and juice of 2 limes. Strain before use.

    To make a spiced caramel sauce, add to the finished caramel: 4 bay leaves, 4 star anise, 2 cinnamon sticks, 2 pared strips of lemon zest, 2 tbsp coriander seeds, crushed, and a 4cm piece of fresh root ginger, peeled and roughly chopped. Leave to infuse overnight and strain before use.

    To make butterscotch sauce, make a caramel as for the main recipe but using 150g sugar and 4 tbsp water. When it reaches the desired caramel colour, add 150ml double cream, in place of the water, to stop the cooking. Stir well to dissolve, then stir in 30g unsalted butter.
Tags:
leiths
desserts
baking
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