Caramel

Sauces, Stuffings and Marinades  

Ingredients

175 gm Caster sugar
2 Tbsp Water

Method

Heat a heavy-guage saucepan gently over a medium heat for a few moments then add the sugar. Leave the sugar until it begins to melt, keeping an eye on it. After about 5 minutes the sugar will start to melt. Give the saucepan a good shake and leave it again until about a quatrer of the sugar has melted. Now using a wooden spoon, stir gently until all the sugar has turned to liquid and is caramel coloured. The whole operation should take about 10 minutes. Take the pan off the heat and add the water tap hot. Be careful as it will splutter and is very hot. Leave to cool until ready to use.

24 Sep 2023
Shirl Seath