posted by Maree 11-06-98 4:26 AM
Rich caramel sauce:
8 teaspoons white sugar
20 teaspoons brown sugar
60 g. (2 oz.) unsalted butter
1/2 cup (4 fl. oz.) golden syrup
1 cup thick cream (not the one that is thickened with gelatine or whatever and
not pouring cream)- the one that needs to be spooned out in 'dollops'
- it has a very high fat content, in other words.
1/2 teaspoon vanilla essence
8 teaspoons brandy (optional)
Place the sugars, butter and golden syrup in a saucepan and cook over a medium heat until thick- about 7 minutes; add the cream. Cook gently until thick again. Remove from heat and add vanilla and brandy (if using latter).
When cool, pour into cold, sterilised jars, cover and refrigerate.
Keeps about 6 weeks in fridge, 4 months in freezer.
Makes 2 cups.