Every now and then I make caramel sauce for this recipe by caramelizing sugar, but sometimes it either:
- Doesn't have that nice caramel colour
What are some tips to avoid the above situations?
The recipe states to:
Add the sugar to a hot pan over medium heat and caramelize. Slice bananas add to pan, and coat them in the caramel. Add butter and allow to melt. Add the finely sliced chili if you like it hot, and stir. Pour in the rum, and flambe (set it on fire – carefully). Add coconut milk and twirl.