CARAMEL SAUCE
Ingredients
115g sugar
150ml double cream
45g butter
Serves: 280g sauce
Method
Place the sugar in a medium sized pan that does not have a dark non-stick surface.
Add just enough water to dampen the sugar and bring to boil.
If there are sugar crystals on the sides of the pan, brush down with a clean damp pastry brush, this will prevent any sugar crystals in the sauce.
Cook sugar until water is driven off and then the sugar will begin to caramelise.
When the sugar has reached a golden brown colour, will not be apparent in a dark surfaced pan.
Add the cream. Stir the mix, being careful as the sugar will bubble up and spit.
Put back on the heat until the sugar has dissolved into the cream.
Dice the butter and whisk into the sauce.
The sauce will thicken as it cools.
Strain if necessary
Cool.