Caramel Sauce
"This is Gordon Ramsay's recipe to go with his chocolate fondants, recipe #353558
This keeps in the fridge for up to a week."
- Ready In:
- 12mins
- Ingredients:
- 3
ingredients
- 250 g caster sugar
- 142 ml pot double cream
- 50 g butter
directions
- Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.
- Turn up the heat and bubble for 4-5 minutes, until you have caramel. Take off the heat, and then carefully stir in the cream and butter. Leave the sauce to cool.
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Reviews
-
I will not add any stars in this review because I believe there is a mistake in the recipe. I do not think that water should be added to the sugar prior to heating. I made the recipe as stated and there was no caramel-like process going on. The texture turned out like white sand and the addition of cream and butter didn't help. I had to throw it out. Instead I made a sauce by melting 1/2 cup sugar on a hot pan (dont stir or touch until fully melted), then added 1/4 cup of butter and let it melt while stirring. After letting it cool I added 1/3 cup whipping cream and that did the trick. The way I see it it is basically the cream that turns the caramel into caramel sauce.
RECIPE SUBMITTED BY
Noo8820
Adelaide, 0
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