Caramel Sauce – Copyright Coquere
Caramel sauce
Caramel sauce is always a sure winner, and you can make it incredibly fast. It is not particularly difficult either, as long as you just give it your full attention. Caramel sauce actually contains only 3 ingredients. Ingredients you usually have in your basic assortment in the kitchen. This allows you to make caramel sauce whenever you feel for it.
Ingredients
2.5 dl of sugar
1-2 tablespoons water (can be skipped, and are used in some recipes to accelerate the melting process.)
125 g butter
1.5 -2 dl double cream (the amount depends on how thick you want the sauce)
1 teaspoon lemon juice
0.5 – 1 teaspoon of salt (if desired)
Directions
- Add sugar and water to a thick-bottomed saucepan. NB! Do not use the non-stick saucepan, or the sugar will crystallize. Replace 1 dl of the white sugar with demerara sugar (brown sugar), and you will get a deeper caramel flavour.
- Put on medium heat, and let it stand until it begins to caramelize. Then you start to stir gently until you get a nice golden colour. Sometimes it crystallizes, do not despair just leave it on the heat Then stir it a few times and you will get a nice sauce. Make sure it does not burn and becomes too brown, because then the sauce becomes bitter.
- When it becomes golden brown, you put in butter and let it melt. Stir all the time! Then pour in the cream while constantly stirring. Finally, add the lemon juice.
Tip: If you want a thinner sauce – wait until the sauce is completely cold, and keep in some water. Stir vigorously.
Caramel sauce served: E.g. ice-cream, fried bananas and the like.
Allergy: Gluten-free, and lactose-free if you use lactose-free cream.
Read an explanation what caramelization is: Caramelisation