Wednesday, 25 May 2011

Caramel sauce

100g sugar
2 tablespoons water
100ml Lactofree cream
1/4 teaspoon vanilla extract
For this recipe you need your  cream to be warm or at least room temperature
Put sugar and water in a pan, place over at medium heat until and stir until the sugar has dissolved.
Turn up the heat and bubble for 4-5 minutes, without stirring, until the sugar starts turning golden brown.
Take it off the heat and carefully stir in the cream.
Let the sauce cool and transfer to a squeezy bottle or an air tight container.
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1 comment:

  1. i think the lactofree range must be the best thing ever. <3 it

    ReplyDelete