This caramel sauce is perfect warm or cold for drizzling over cakes and ice-creams, it is sweet and sticky with a deep caramel flavour. It can be made two ways by using either evaporated milk for a syrup like consistency or with condensed milk which gives it a coating consistency and creamier flavour. Both ways it is delicious.
1 tbsp glucose syrup
150ml evaporated milk or condensed milk
In a non-stick saucepan stir together the sugar and water over medium heat until dissolved.
Bring the mixture to the boil, making sure not to stir.
When the sugar syrup takes on a medium amber colour remove from the heat.
Briskly stir in the milk, be careful as the mixture will bubble up and spit.
Continue stirring until the milk is fully incorporated and a golden, glossy caramel sauce has formed.
The sauce can be made into a thinner sauce/syrup by replacing the condensed milk with evaporated milk giving it a sticky, drizzling consistency.