Tesco · Desserts
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The caramel counterpart to the chocolate sauce, and the harder of the two to formulate. Caramel is sugar cooked until it browns, and a sauce version has to stop short of the point where it would set. Adding dairy and holding the cook back keeps it pourable, which is why a dessert caramel is softer and paler than the caramel inside a sweet. Poured over something frozen it firms up on contact without going solid, which is the behaviour the format is built around. Ambient rather than chilled, so it keeps in a cupboard. Being ambient rather than chilled is what separates it from a caramel sauce made for cooking, which would set solid in a cupboard.
