Sherry Caramel

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

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For the Sherry Caramel

  • 500 ml sweet sherry
  • 100 g caster sugar
  • citric acid


Place the sherry and sugar into a pan and bring to the boil. Reduce the heat a little, and reduce the sherry by half. As the sherry reduces it will thicken and sweeten: use the citric acid to balance the flavour.