© 2005-2019 A.F.Touch. All rights reserved


Caramel Sauce

Caramel Sauce
Google+ buttonFacebook buttonTwitter button
5.0/5 (1 votes)

This is a very simple caramel sauce recipe that you will be able to keep for month in the fridge and use as you wish to accompany yoghurt, cakes and tarts or ice-creams...

Caramel sauce recipe for 75cl of sauce:

  1. 500g caster sugar
  2. 25cl water
  3. 20cl water


1) Using a thick bottom pot or a special copper caramel pot, place your sugar along with 25cl of water.
2) Gently heat up the lot while stirring with a wooden spoon. When the sugar has totally dissolved, increase the heat and cook your sugar until it reaches a chestnut brown colour.
3) Carefully take your pot off the heat and add the 20cl of water left over. Be aware of projections that will be generated as a result. Stir your caramel for for few minutes. It is ready.

Now, allow your caramel sauce to cool down fully and pour it into a clean and dry glass bottle (screw cap bottle works best). Close it tightly and it will keep, in your fridge for months.


leave a message