Caramel sauce



250g caster sugar

150ml double cream

50g butter


1. place sugar into a heavy based frying pan with 4 tbsp of water don’t stir it in (as this will form the sugar to crystallise) just place it on heat and just keep moving the pan around so one side doesn’t caramelis before the rest

2. Keep your eye on it as it will quickly start to change colour once it’s a dark gold take it off the heat (remember it will still get slightly darker off the heat) then carefully add in your butter and cream. leave sauce to cool