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4
Medium
9 hr
Published 2012
Heating sugar and water to make caramel isn’t difficult but it does take practice to heat the syrup until it is dark enough to have a rich, deep flavour without burning it. To gauge the colour accurately, use a stainless-steel pan, rather than a dark one. Take care when you stop the caramel cooking, because the sauce will splutter.
To make the caramel sauce, put the sugar and