Caramel sauce will decorate any dessert, even ordinary cottage cheese will become much tastier! The ingredients you probably have in your fridge are butter (70 grams), sugar (225 grams), water (65 grams), and milk cream (90 to 250 grams).
Combine sugar and water in a saucepan, put on fire and dissolve sugar without interfering. When the sugar has dissolved, turn the heat up and bring the mixture to an almost brown color. Remove from heat and add warm cream, and only after a couple of minutes stir the mixture with a wooden spoon, add oil and dissolve it. Stir in the sauce until smooth.
If the mixture crystallizes while boiling the caramel, dilute it a little with water and reduce the heat.
The finished caramel sauce can be stored for 2 weeks.
If the sauce is frozen, it should be dipped into a container of hot water in the jar in which it is stored.
The amount of cream affects the thickness of the caramel sauce.