Watch in awe as golden brown sugar caramelises and bubbles transforming into a deliciously smooth, thick caramel sauce.
We love using CSR Brown Sugar for that ideal dark, rich colour and deeper caramel flavour.
Remember to use a larger pot than you think you’ll need, as the sauce will bubble and using a larger pot means any hot sauce will be contained as it cooks. Using a large, heavy based pot will be safer and give you more control.
Please don’t be tempted to taste the caramel sauce until it is cool.
Make sure your saucepan is clean so there are no impurities in the sauce. They’ll cause the sugar to crystallise and ruin the caramel.
Once the sugar is all wet after a couple of stirs, stop stirring right away to prevent crystallisation. Instead, carefully tilt the pan to mix everything together and prevent burning.
