Caramel sauce

  • 30 mins cooking
  • Makes 350 Millilitre
  • Print


Caramel sauce
  • 185 millilitre creamy evaporated milk
  • 3/4 cup firmly packed brown sugar
  • 1/4 cup caster sugar
  • 15 gram butter, chopped
  • 2 tablespoon cornflour
  • 1 tablespoon water
  • 1/2 tablespoon vanilla essence


Caramel sauce
  • 1
    Pour evaporated milk into a small saucepan, add brown sugar, caster sugar and butter and stir over a low heat, without boiling, until the sugar has dissolved.
  • 2
    Blend cornflour with water until smooth, add to pan, stir over heat until sauce boils and thickens slightly.
  • 3
    Remove sauce from heat and stir in vanilla essence. Serve warm sauce over fruit, pancakes, waffles, ice-cream, etc.


Sauce will keep for up to 2 weeks in a covered container in the refrigerator.

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