Ingredients
- 200 grams of sugar
- 200 ml of single cream
- Put the sugar in a pan and cook over low heat until it turns into caramel: at this stage you should NEVER mix, maximum, if there is a residue of sugar is not dissolved, stir the pan, taking care not to burn (the caramel is terrible).
- Meanwhile, heat the cream in a small saucepan until it touches the boil.
- When the caramel is melted (but be careful not to burn it), remove from heat and add the cream gently mixing continuously: at the beginning there will be bubbles and the caramel tends to harden, but mixing well turn into a smooth cream.
- Transfer to a bowl of glass.
- If despite your best efforts, there is a few lumps of sugar, strain the sauce before putting it into the jar.