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Caramel Sauce

Ingredients:

Sugar, caster
2 kg
Water
500 gr
Cream
2 kg

Preparation mode:

  1. Make caramel from wet
  2. Add cream

Make sure use strong heat for caramel to stop it from crystallizing

Used for Blueberry Soufflé here

Source: https://pastrytimes.com/recipes/caramel-sauce/