• Recipes by Vickie de Beer

    Caramel Sauce:


    200g (1 cup) sugar
    60ml (¼ cup) water
    50g butter, diced
    80ml fresh thick cream
    sea salt flakes (if you want to make is salted caramel)

    Place the sugar and water in a saucepan over low heat and heat until the sugar has melted, brushing the sides down frequently with a wet brush. Increase the heat and boil until the sugar becomes an amber colour. Remove from heat and beat in the butter and cream. Add a pinch of sea salt flakes. Set aside to cool.

    Chocolate sauce:

    100g dark chocolate
    45ml (3 tbsp) warmed cream

    Place the chocolate in a glass bowl over a saucepan of simmering water. Add the cream and slowly melt the mixture. Stir until glossy and set aside to cool.

    For recipe of pancakes with salted caramel and chocolate fudge sauce click here.