Save 25% on ckbk membership for St Patrick's Day ☘️
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
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe