Caramel Sauce
- 1 ½ half cups caster sugar
- ½ cup water
- 1 cup cream/milk
Put the sugar and water in a large pot and heat gently until the sugar is melted. Raise the heat and boil until the clear syrup colours to a golden brown. Remove from heat, move back to avoid steam, and pour in the cream. When the ferocious boiling calms, return to the heat and simmer gently until thick. It should form a soft ball in cold water. Strain the sauce into a bowl. Store in the fridge and warm slightly before serving.