The difference between a homemade caramel sauce and one bought at the store is so great that the products hardly resemble each other. That’s why it’s worth making your own sauce. The enjoyment is also long-lasting, as the sauce keeps well in the fridge.
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1 dl sugar
3 dl cream
Caramelise the sugar in a saucepan and set the heat to medium. Stir until the sugar has melted and turned an amber colour. Add the cream, but be careful not to burn yourself as it can steam quite a bit. Simmer the sauce until the consistency is chewy, creamy and just thick enough.
This recipe can also be found in the cookbook “Mickes söta”.
