Caramel Sauce
From the one star french chef Patrick Asfaux
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This is a very simple caramel sauce recipe that you will be able to keep for month in the fridge and use as you wish to accompany yoghurt, cakes and tarts or ice-creams...
Caramel sauce recipe for 75cl of sauce:
- 500g caster sugar
- 25cl water
- 20cl water
Progression
1) Using a thick bottom pot or a special copper caramel pot, place your sugar along with 25cl of water.
2) Gently heat up the lot while stirring with a wooden spoon. When the sugar has totally dissolved, increase the heat and cook your sugar until it reaches a chestnut brown colour.
3) Carefully take your pot off the heat and add the 20cl of water left over. Be aware of projections that will be generated as a result. Stir your caramel for for few minutes. It is ready.
Now, allow your caramel sauce to cool down fully and pour it into a clean and dry glass bottle (screw cap bottle works best). Close it tightly and it will keep, in your fridge for months.
2) Gently heat up the lot while stirring with a wooden spoon. When the sugar has totally dissolved, increase the heat and cook your sugar until it reaches a chestnut brown colour.
3) Carefully take your pot off the heat and add the 20cl of water left over. Be aware of projections that will be generated as a result. Stir your caramel for for few minutes. It is ready.
Now, allow your caramel sauce to cool down fully and pour it into a clean and dry glass bottle (screw cap bottle works best). Close it tightly and it will keep, in your fridge for months.
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