top of page

Caramel sauce

150 grams


60 grams


200 grams


3 grams


Pour the sugar into a saucepan together with the water and caramelize this on a medium heat. Meanwhile mix the cream with the salt and bring this to a boil. Once the caramel is nice and golden slowly add the hot cream mixture to the caramel. Then pour it into a bowl, cover it with plastic foil and keep it in your fridge for later.

Subscribe to the weekly newsletter

Thanks for subscribing!

bottom of page