With winter well and truly here, all I feel like doing is pottering in the kitchen making sauces to stock our pantry with. I have never been very lucky before when it came to making caramel, I would become too impatient and end up burning it beyond rescue. This recipe however is Rachael-proof, I promise if I can make this delicious caramel sauce then you can too. x
Easy Caramel Sauce
Be sure to read through the whole recipe first and measure out all the ingredients, this recipe moves fast and you won’t have time to measure as you go.
3/4 cup white sugar
1/4 cup boiling water
60g unsalted butter
3/4 cup brown sugar
2 teaspoons vanilla essence
1/2 cup pouring cream - use double cream if you want a thicker sauce.
In a small bowl add the vanilla essence to the measured cream and allow to sit until needed. In a small/medium pot, heat the white sugar over a low heat until it turns a deep gold color - this is where you will need to be patient, don’t stir the sugar as it will crystalize, you can however swirl the pot a little to move it around.
Carefully pour the boiling water into the sugar mixture and stir until smooth. Mix in the butter and brown sugar, continue to stir until the caramel is smooth and the sugar has dissolved. Stir in the vanilla and cream mixture and then remove from the heat. The sauce will thicken once cooled, simply warm in the microwave for about a minute to use.
This caramel sauce is delicious over ice cream, brioche french toast or generously poured over a simple vanilla cake. It will keep in the fridge for about a week - that’s if you don’t eat it all first. x