Caramel sauce

From issue #9.
Photography by Photography by Vanessa Wu.

    INGREDIENTS

    1 cup sugar
    125 ml water
    125 ml cream

    METHOD

    Combine the sugar and water in a small heavy-based saucepan. Stir over a medium heat until the sugar is dissolved then increase the heat to high. Boil until a rich golden colour – about 10 minutes. Take off the heat and carefully add the cream. It will spit and bubble up. Place back over the heat and stir until smooth

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    Issue #120
    Check out our
    latest issue:

    Issue #120

    As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!