Caramel sauce

This sauce used as a topping or filling on cakes,cupcakes,muffins and pies.
On of my viewer had requested for the recipe as I had used it as a topping for custard cake.
It is easy to make and has very less ingredients.


Ingredients:Makes 2 cups.
Sugar- 1 cup,
Water-1/2 cup,
 Warm cream-3/4 cup or 180 ml or one small amul tetra packet,
(the recipe says to use full cream but I have used light amul cream)
Vanilla essence-1/2 tsp,

Butter-2 tbsp-soft.

Method:
Use a heavy bottom deep saucepan and not light bottom pan as the caramel will burn once it starts to change its colour.
Warm the cream in microwave for 20 seconds.
Put water and sugar in pan on low heat.

Do not stir but just hold the handle and swirl the pan to dissolve the sugar.

Keep swirling the pan from time to time until the sugar has dissolved.

Raise the heat to medium and let it bubble away to deep amber colour
It will take 8 to 10 minutes.

Turn the heat to low and gradually add a small amount of the warm cream(You need to be careful while doing this as the sugar heat is very high and the cream will bubble up)
Gradually add all the cream and keep stirring the sugar cream mixture.(it will take only few seconds)
(I could not film it with my camera as stirring was more important)
Close gas.

Remove the pan from heat and then add butter and vanilla essence.

Using a wire whisk mix till the butter has melted.

Let it cool completely and then transfer to a clean jar.
 The sauce will thicken as it cools.

Before using it as a topping just warm the sauce in the microwave to make it into pouring consistency.