Caramel Sauce

 

We need:
1 cup Granulated Sugar (210 g)
1/3 cup Salted Butter (79 g)
1/2 cup Water (125 ml) – at room temperature
1/2 cup Whipping Cream (125 g / 125 ml)

Method:
Caramelize water and sugar in saucepan over a low heat.
Do not stir (boils from about 4 minutes).
Continue until thicker, golden caramel colour and smells caramel.
Turn off heat.
Let bubbles subside.
Melt the butter in.
Pour in cream.
Allow to cool.