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It would be nice to put some caramel sauce on the pancakes we all like so much, and it would be much nicer if that sauce is not brought home from the market shelves.

Try and you will feel so good and proud serving your favourite deserts, ice cream, muffins and cakes with this homemade caramel sauce. This is one simple recipe.

Just put the sugar in a pan and let it melt slowly and become that light brown, sweet, preservatives free, caramel sauce that you will always have in the refrigerator. Enjoy!



1 cup ( 200 gr.) sugar

2 tablespoons water

a pinch of salt

2 tablespoons butter

1 cup ( 200gr ) heavy cream

Pour the cream in a small pan and warm it.

Put the sugar and water in a pan with high lids. It should be at least for 5 cups of liquid because the sauce will boil and you want to avoid any painful burns that might occur if you are not careful enough.

Slightly stir it and then leave it to simmer on medium hit. Do not stir it until the sugar is melted and it has the colour you desire for your caramel sauce.

At this point take the pan from the heat and add the butter and the salt while constantly stirring with a wooden spoon.

The sauce will make bubbles, continue stir with the spoon until the butter is completely melted. Add the warm cream at this point and put the pan back on the stove for 2 or 3 minutes.

When the sauce is cold you can put it in a glass jar and keep it in the refrigerator up to 2 months.


If it is thick you can warm it and add some milk in the sauce.

You can add half teaspoon pure vanilla extract.

Take the sauce out from the refrigerator at lest an hour before serving or warm it in the microwave.



This is a soft cream, that has a lemony and yet sweet taste. You can refrigerate it and use it to spread it on your bread, to cover your lemon tarts, whisk it together with white cream and make pie fillings.



Juice of 2 lemons

Zest of 2 lemons

1 cup (220 gr.) of sugar

60 gr. butter

Put everything in a medium saucepan. Whisk everything well until the sugar is melted. Put the saucepan on a low heat and stir until everything becomes one thick yellow creme that will coat the spoon.

Be careful the sauce is not allowed to boil because eggs will curdle! Take it from the heat.

Use a fine mesh strainer and pour the creme in to a sterile jar. This way you will get a cream that is clean form lemon zest.

When it is cold use it right away or keep it in the refrigerator up to a month.

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