Caramel Sauce is delicious with ice-cream. It may be kept in the refrigerator for 1 to 2 weeks, so it is useful to have as
a standby to serve with cold desserts.
6 oz. sugar
3 tablespoons water
4 fl. oz. double cream
½ teaspoon vanilla essence
Combine the sugar with the water in a heavy-based saucepan over low heat, stirring until the sugar dissolves. Increase the heat to moderately high, and boil rapidly until the syrup is a light brown colour. Lower the heat and continue boiling
until it is light brown. Remove the pan from the heat and cool. Stir in the cream and vanilla essence, mixing well until
all the ingredients are thoroughly blended. Chill. Note: If you would prefer to serve this sauce hot, warm the blended
syrup, cream and vanilla essence gently in a double saucepan or in a small bowl placed over a saucepan of boiling water.
Do not let the syrup come to the boil after adding the cream.