Caramel Sauce

caramel

He Who Eats All of Our Leftovers loooooooves Caramel. So I thought he would love this Caramel Sauce, which I served on top of ice cream which was sitting on top of a waffle.

Unfortunately I forgot to toast the waffles, and the ice cream had gone icy.

Oh well. The Caramel Sauce was delicious eaten off a spoon.

1 Cup caster sugar
1/4 Cup cold water
1/2 Cup hot water
400gm can sweetened condensed milk
1 Tblspn golden syrup
1 tspn vanilla extract

Stir the caster sugar and cold water together in a heavy saucepan over a low heat without boiling until the sugar has dissolved. Brush down the sides with a wet pastry brush to get rid of the sugar crystals.

Boil for ten minutes without stirring until the mixture turns a caramel colour. Remove from the heat and CAREFULLY pour in the hot water. (The mixture splatters and it would be easy to burn yourself at this bit).

Return to the heat and stir until the mixture is smooth again.

Remove from the heat again and sir in the sweetened condensed milk, the golden syrup and the vanilla extract.

Serve over ice cream, or puddings or cakes. The sauce will keep in the fridge for a couple of weeks (or a day or so if you’re like us and eat it off the spoon).