Easy Caramel Sauce
50g/2oz/4 tbsp sugar
150ml/¼ pint/scant ⅔ cup double (heavy) cream
1 Melt the sugar in a small heavy-based pan over a low heat until liquid and golden. Increase the heat to medium and cook to a rich, dark caramel.
2 Immediately take the pan off the heat and pour in the cream in a slow steady stream, taking care, as the hot caramel will make the cream boil up in the pan.
3 Stir over a gentle heat until the caramel melts and the sauce is smooth. Serve hot or cold.