Caramel sauce

 

Ingredients:

 

300g granulated sugar

150ml water

240g double cream

80g salted butter

 

Preparation Method

 

Mix the sugar and water in a clean pan, bring slowly to a boil.

 

Continue to boil until the sugar turns to a rich red/brown colour.

 

Pour in the cream and whisk vigorously for a few minutes.

 

Add the butter and mix well.

 

Allow to cool and use.

 

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This recipe makes a pouring sauce. If you want a thicker fudge to fill cupcakes with then reduce the amount of double cream to 120g.