Caramel Sauce

allowance this caramel sauce in the fridge to use beyond your favourite ice-creams, fruits or pancakes.

The ingredient of Caramel Sauce

• 330g 1 1 2 cups caster sugar
• 125ml 1 2 cup water
• 130g 2 3 cup firmly packed brown sugar
• 1 300ml container thickened spacious cream

The Instruction of caramel sauce

• supplement the caster sugar and water in a small saucepan protest greater than low heat until the sugar dissolves use a wet pastry brush to brush down the side of the pan to cancel any unshakable sugar crystals buildup heat to medium high and bring to the boil condense abbreviate heat to medium and boil uncovered without stirring for 10 minutes or until the join up turns a light golden colour
• separate from the heat and use a wooden spoon to mix up in the brown sugar disconcert whisk in the cream it may splutter a little until without difficulty combined return to medium heat and cook stirring for 2 minutes or until smooth
• pour the caramel sauce into clean jars or bottles and seal while hot set aside until cooled to room temperature label and stock hoard in the fridge

Nutritions of Caramel Sauce

calories: 231 83 calories
calories: n a
calories: n a
calories: 57 grams carbohydrates
calories: 57 grams sugar
calories: n a
calories: n a
calories: n a
calories: 3 45 milligrams sodium
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calories: nutritioninformation