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

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