Real Caramel Sauce Recipe

175 g/6 oz granulated sugar

65 ml cold water

150 ml lukewarm water

Method:

Put the sugar and cold water in a saucepan and heat gently, stirring, until the sugar has dissolved. Bring to the boil rapidly until the mixture is a rich brown color (but not burnt!). Remove from the heat and pour in the warm water (take care as it may splutter). Return to the heat and stir until the caramel melts, then boil rapidly until syrupy. Leave to cool. If the mixture is too thick when cooled, stir in a little warm water.