Caramel sauce

Name: Caramel sauce
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 200.00 g sugar; 15.00 ml butter; 80.00 ml water cold; 60.00 ml water boiled; 180.00 ml milk hot; 5.00 ml cornflour; 5.00 ml vanilla essence; salt pinch

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Delicious smothered on your favourite treat.

By Food24 November 03 2009

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Ingredients (8)

200.00 g	sugar
15.00 ml	butter
80.00 ml	water — cold
60.00 ml	water — boiled
180.00 ml	milk — hot
5.00 ml	cornflour
5.00 ml	vanilla — essence
	salt — pinch

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Method:

Slowly heat the sugar, butter and cold water until pale brown.
Stir continuously.
Gradually add the boiling water, stirring until the mixture is smooth.
Add the hot milk, stirring until the caramel (the butter and sugar mixture) has dissolved.
Blend the cornflour with a little water to form a smooth paste and add it to the mixture with the vanilla essence and salt.
Stir continuously until the mixture comes to the boil and thickens.

Serve with buttermilk pudding (see recipe).