- 200 g caster sugar
- 200 ml boiling water
- Pinch of salt
First make a ‘dry’ caramel sauce.
Heat a heavy-based saucepan and add about a quarter of the sugar and a pinch of salt. When the sugar has dissolved, add another quarter.
Continue like this, making sure that the sugar is dissolved before adding more.
The aim is to achieve a nice amber colour.
Add the boiling water, a little at a time, and allow the mixture to boil for a few minutes until the sugar is completely dissolved.
Pour the liquid into an airtight jar and allow to cool before setting aside. The caramel will thicken slightly as it cools. The longer you boil the caramel, the thicker it will become.