From the one star french chef Patrick Asfaux
Cooking time :
Total time :
Caramel sauce recipe for 75cl of sauce:
- 500g caster sugar
- 25cl water
- 20cl 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.