Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie … check this nice dessert: Caramel sauce
How to Make Caramel sauce
less than 30 mins
10 to 30 mins
Serves 4 (makes about 500ml)
- 200g/7oz butter
- 250ml/9fl oz double cream
- 250g/9oz soft light brown sugar
- 100g/3½oz soft dark brown sugar
- 1 tsp sea salt
Place the butter, cream and both types of sugar in a deep saucepan over a medium heat and let the sugar dissolve completely.
Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan.
As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot, so please avoid the temptation to dip your finger in and have a taste!
Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark golden-brown colour. Remove it from the heat and stir in the sea salt. Store the caramel sauce in the fridge until ready to use.