10 millilitres water

200 grams sugar

25 grams butter (room temperature)

125 grams cream (room temperature)

6 grams salt

high saucepan with a thick bottom

- Wash the saucepan so that the pan is moist

- Melt the sugar and the water in the pan until it’s a caramel

- Take the pan of the fire and blend a lump of butter through the caramel

- Add the cream. But don’t freak out: The caramel can bubble up/rise up, so that’s why you’re using a high pan.

- Add some salt

- As the caramel cools down, it will thicken. So be ready to use the sauce quikly!


Please accept cookies to help us improve this website Is this OK? Yes No More on cookies »
You are using a really old version of
Internet Explorer, click here to upgrade your browser.