Prep 2 mins
Cook 10 mins
Thick rich sauce for over icecream or swirl some through a butter cake before baking.
- Combine butter, glucose and sugar in small saucepan, stir over a low heat until sugar is dissolved, brush sides of saucepan down with a brush dipped in water to make sure all sugar grains are dissolved.
- Increase heat bringing to the boil, DO NOT STIR, boil gently for 4 to 5 minutes or until mixture begins to darken in colour.
- Remove from heat, allow bubbles to subside, gradually stir in cream.
- Sauce thickens on standing, when cold transfer to a jar or air tight container and store in the refrigerator.
Delicious, easy caramel sauce that also smells divine. It got rave reviews from everyone in the house. I used it in your Caramel Sauce Cake recipe, then used it on top of the frosting I put on also. Would taste great on ice cream or drizzled over waffles with whipped cream. Definitely going into my recipe book!
Thought I'd have a problem finding liquid glucose, but didn't, so I was able to follow your recipe right on down! I made this specifically to use in your Caramel Sauce Cake recipe & was happy to have some left over for a simple ice cream topping! Definitely a winner however it's used! Thanks for a great keeper! [Tagged & made in Please Review My Recipe]
Delicious, colorful and easy! This has many uses! I used Karo LIGHT syrup (I am also in the States) and it worked fine. We served it over mini bundt cakes (DD was in heaven). She wouldn't even wait for it to thicken all the way! Thanks for a great recipe!!