Classic Caramel Sauce

Page 191

| Course Type: Sauces/Gravies

(1 review)

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Recipe Review

Sweet, buttery and gooey, this probably is what most people expect caramel sauce to be; it's not my personal favourite as I prefer a more intense flavour (like the caramel I reviewed from The Pie and Pastry Bible).

The ingredients are very basic (why is water not listed among the ingredients when it's required to complete the recipe?) and the directions are quite clear up to a point; they should have included that the mixture must be stirred over low heat after the addition of the cooler ingredients - butter and cream - as the caramel seizes.

I would have given only 2 stars but my family quite liked it - 3 is the compromise.

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