This is a very versatile simple sauce that can be used for many dessert. I particularly like to pour this sauce over milky or creamy Jelly Dessert such as Pumpkin Panna Cotta and Custard Jelly. The darker the sauce’s colour is, the more bitter it tastes.
4 tablespoons Caster Sugar
2 tablespoons Water *You can use Hot Water to speed up the caramelising process
3 tablespoons Hot Water
- Place Sugar and Water in a small saucepan. Make sure 3 tablespoons Hot Water is ready to use.
- Bring the Sugar and Water to the boil, cook without stirring until brown, shaking the saucepan occasionally, then remove from the heat. *Note: You would better stop cooking before the desired colour is achieved as it gets darker very quickly.
- Prepare yourself for a big noise and carefully add Hot Water, and allow to combine. *Note: If you struggle to combine, heating the saucepan over a very low heat will help.
- When Caramel Sauce is cool enough, place in the fridge to chill. It will become thicker as it cools.