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Caramel Sauce

From the one star french chef Patrick Asfaux

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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
Caramel Sauce
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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.

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The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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