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Brandy Caramel Sauce
- Serves
4
- Difficulty
Easy
Published 2012
Ingredients
7 tbsp 100 g - grated zest of
1
Method
Melt the butter with the orange zest and the sugar in a sauce-pan. Cook over low heat, gently swirling the pan occasionally until the caramel turns the color of tea. Be gentle, don’t stir too much, and it will be fine.
Pour in the brandy, remove from the heat, and stir until it’s a smooth sauce. WATCH OUT! It can splatter for a bit, and caramel is very hot!
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