Caramel Sauce
  • 65 g sugar
  • 15 g water
  • 50 ml heavy cream
  1. Combine the sugar & water in a heavy sauce pan.
  2. Bring to boil, stirring to dissolve the sugar.
  3. Cook the syrup until caramel is formed. If you use a thermometer, it should measure 160-165C. If not, make sure that you do not overcook the caramel - when it turns amber colour, reduce the heat to very low and remove before it darkens.
  4. Remove from heat and cool for few minutes.
  5. In a separate pan, bring the cream to boil. Add slowly to the caramel, stirring constantly until caramel dissolves. Set aside and let it cool.
Recipe by Moms & Munchkins at