Hot Caramel Sauce


Water – 200 ml
Caster Sugar – 75 gms
Juice of 1/2 Lemon

1. Pour 150 ml of the water into a heavy-based saucepan and add the sugar.
2. Heat gently until the sugar has dissolved.
3. Increase the heat and cook rapidly until the syrup begins to caramelize.
4. Remove from the heat and gradually stir in the remaining water with the lemon juice.
5. Leave to cool and then gently reheat the sauce before serving.

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