Caramel Sauce

Preparation info

  • Difficulty


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About


  • 8 ozs (225 g/1 generous cup) sugar
  • 3 fl ozs (80 ml/β…“ cup) cold water
  • 8 fl ozs (250 ml/1 cup) hot water
  • 2 bananas


Dissolve the sugar in 3 fl ozs (80 ml/β…“ cup) of water over a gentle heat. Stir until all the sugar has dissolved, then remove the spoon and continue to simmer until the syrup caramelises to a pale-chestnut colour. If sugar crystals form during cooking, brush down the sides of the pan with a wet brush, but do not stir. Remove from the heat, pour in 8 fl ozs (250 ml/1 cup) hot water and continue to cook until the caramel dissolves and the sauce is quite smooth. Allow to get cold.

To Serve

Scoop the ice-cream into a chilled bowl or ice bowl (Simply Delicious). Slice the bananas at an angle and add to the sauce. Spoon over the ice-cream or serve separately.

Caramel Sauce keeps almost indefinitely in a glass jar in the fridge or any cold place.