Caramel Sauce
Caramel sauce is a sweet sauce made by heating sugar until it melts and caramelises. Once the sugar has reached the desired colour, cream and butter are added to create a rich, smooth sauce. The result is a sweet yet slightly bitter sauce with a deep caramel flavour, perfect for pairing with desserts. Caramel sauce can range from thin and pourable to thick and rich, depending on the ratio and cooking times of ingredients. It is a popular topping for a variety of sweet dishes.
Step-by-step
Slowly heat 200 g of sugar until it caramelises.
Warm 150 g of Debic Culinaire Original with 1 vanilla pod until it reaches boiling point.
Add the warm cream to the caramel and heat until the sugar has dissolved.
Add 100 g of butter and mix well with a whisk until fully incorporated.
Finish with 50 g of miso and 15 ml of yuzu juice. Leave to cool.
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