Caramel Sauce

Before starting this Caramel Sauce recipe, make sure you have organised all the necessary ingredients.

In a saucepan, pour the sugar and a little water (about 5 cl).

Bring to a boil...

...to make a golden caramel. The darker the caramel, the stronger the sauce. Make sure the caramel does not get too brown to avoid any bitterness.

When the caramel is the desired colour, add the whipping cream in one go. Watch out for splashes of boiling caramel.

When adding the caramel, the temperature difference between the cold cream and boiling caramel brings the cream to a very quick boil...

... so it is essential to beat vigorously with a whisk until all caramel particles have dissolved.

When you obtain a homogeneous consistency, pass the sauce through a fine sieve to remove any remaining particles.

Reserve in a sauce boat and let cool down completely.
This sauce can be served as an accompaniment to a cake.