Caramel sauce step-by-step

Allow the sugar to slowly melt over a very low heat in a thick-bottomed frying pan. Never stir in the pan during the caramelisation process.

When the sugar has completely liquified, take the pan off the heat. Do not let the caramel become too dark.

Heat the whipped cream. Put the frying pan with caramel back on the fire. Pour the warm whipping cream into the caramel while stirring.

Heat the sauce slowly with stirring when the liquid caramel has become too hard.