SWEET SAUCES: This sauce is similar to the caramel that is used to form the sauce of the "creme caramel" dessert that I will upload under the "dessert" category later. It is more versatile and can be used to flavour ice cream or other desserts.

CARAMEL SAUCE:

 

 

 

7 tbsp. sugar                                                   

7 tbsp. water

2/3 cup hot 18% cream

 

 

 

In a heavy saucepan over low-medium heat, dissolve sugar in water. Increase heat and bring to a vigorous boil. Continue boiling until water has evaporated, and the colour of liquid has turned light golden yellow. 

 

Quickly remove from heat, and add hot cream in a steady stream and mix in well. Cool slightly to be used, or refrigerate before serving.