CARAMEL SAUCE

Smooth and divine.

Smooth and divine, but I have to say... for a person like me, who has little patience, this was a true trial when I did not have some tips up my sleeve!

That said, the results are completely worth it.

This caramel sauce is very very versatile... top waffles, cakes, ice creams, pop into chocolates, drizzle into a cold coffee frappe. The options are just endless.

It is a classic and simple recipe with just basic ingredients that you will have in your pantry. The most important ingredient, as I said before is a pot load of faith and patience.

You will need:

White sugar

Water

Butter

Milk or heavy cream

Salt

Vanilla

Caramel sauce is easy to make, just keep these few points in mind. Sugar and water need to be poured into the saucepan before putting on the stove top. Curb that instinct to give it a stir. Ensure the stove top heats evenly, and use a saucepan that has a heavy bottom if possible. This will require even more patience, but it will prevent the mixture from burning. It takes quite a while for the mixture to melt, and quite some more time before it begins to turn brown or caramelise. Mix it only after it fully caramelises and you add the butter. It may not be a bad idea to have a side project like prepping the next meal or some basic kitchen cleaning to avoid the need to disturb the sugar mixture - ( Do keep an eye on the gas stove )

Most recipes will guide you with cooking time, but I prefer not to for this recipe as there are a lot of variables - namely, size of sugar granules, thickness of pan or even the stove it self.

Start heating on medium heat and later turn it to high as you monitor it. Go with your instinct. If its your first time with caramelising sugar, don't fret if things go south!

Once the sugar is melted and nice and dark, the recipe calls for adding butter and whisking it real quick. Be careful at this point, the mixture is hot and will bubble and splutter. Continue to whisk, as it will magically turn into golden caramel.

Add the vanilla and salt last, so as not to lose the vanilla flavour in the heat and be able to taste the saltiness. For a salted caramel sauce add a little more sea salt.

Now straight to this delicious recipe!

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Recipe:

Ingredients:

1 cup white sugar

1/4 cup water

4 tbsp butter at room temprature

1/2 cup milk or heavy cream

pinch of salt

1 1/2 tsp vanilla extract

Method:

In a medium sized, heavy bottom saucepan, add sugar first and then water. Do not stir - cook on medium heat. Syrup will bubble and start changing colour after some time.

Once the colour is deep golden brown (not burnt brown ) add butter and whisk. Expect it to bubble and froth.

Add milk/cream and whisk well till smooth.

Add salt and vanilla to taste.

Cool for a while in the saucepan, then transfer to a glass jar while it is still warm.

It can be stored in the fridge in an airtight jar for a few days.