Dessert Topping: Caramel Sauce

posted by maree 09-23-100 9:31 AM

Caramel Sauce

2 (Aus) tabs ( 8 teaspoons/ 2.5 heaped US tabs) white sugar
5 (Aus) tabs (6.5 tabs heaped US tabs) brown sugar
60 g/ 2 oz. unsalted butter
1/2 cup (4 fl. oz) golden syrup
1 cup (8 fl. oz. thick cream
1/2 teaspoon vanilla essence
2 (Aus) tabs (8 teaspoons brandy/ 3.5 US Tabs.) optional

Place sugars, butter and golden syrup in sauce pan and cook over medium heat until thick- around 7 minutes. Add cream. Cook, stirring until thickened again. Remove from heat and add vanilla and brandy (if using). When cool, pour into cold sterilised jars and cover.

Yield: 2 cups

Store in 'fridge 6 weeks or freeze 4 months.

Adapted from : Sutherland-Smith, B. 1985, "Gourmet Gifts" The Five Mile Press, Hawthorn, Victoria, ISBN: 0 86788 077 5.

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