Caramel Sauce
Caramel sauce made by simmering golden caster sugar, perfect for caramel cupcakes and other desserts, keeps for approximately one week.
Ingredients
golden caster sugar
250 g
water
135 ml
Instructions
1
Dissolve Sugar
Place the sugar and 5 tbsp of measured water in a heavy-bottomed saucepan, stir over low heat until the sugar is completely dissolved.
2
Simmer Caramel
Turn up the heat to high and boil for about 10 minutes, until the mixture turns a deep amber color.
3
Cool and Dilute
Remove the saucepan from the heat and let it cool slightly. Stir gently to help it cool, but be very careful as the sugar is extremely hot – it's best to move the pot away from your body and work over the sink. Once it has cooled slightly, add the remaining water to the mixture and continue stirring. Keep your body away when adding the water, as it may splatter.
4
Store
Once the sauce is completely cooled, pour it into a bowl and cover it until you are ready to use it. Unused sauce can be stored in an airtight container for up to one week.
