Part 2/5:
One cup of sugar (200 ml)
Three-quarters of a cup of water (it’s essential to add a little more water to get the right consistency of the caramel)
Creating the Caramel Sauce
Start by melting the sugar over medium-low heat to avoid burning. Stir occasionally to help it melt evenly. It may seem daunting initially, but patience will yield a beautifully golden caramel sauce.
Once the sugar is fully melted, gently add the pre-heated water (to avoid a sudden temperature shock) and allow it to boil and dissolve any remaining sugar lumps. After a few minutes, you'll notice the caramel thickening to the perfect consistency, ready to coat the base of your pudding mold.