Caramel sauce

Recipe uploaded by

Gordon Ramsay

2 ratings

Recipe by Gordon Ramsay

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1. Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.

PER SERVING

206 kcalories, protein 0g, carbohydrate 27g, fat 12 g, saturated fat 7g, fibre 0g, salt 0.09 g

Latest comments and suggestions

• holylemming

  25 December 2008

  holylemming commented on this recipe

  I tried this sauce out and it tasted very good but then solidified on the plate and was very difficult to get off, not sure what I did wrong as I thought I had followed the directions perfectly

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• Indra Bliss

  12 February 2009

  Indra Bliss commented on this recipe

  this caramel sauce will harden so you have to eat it quickly or not at all

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• joanneeland

  18 February 2009

  joanneeland commented on this recipe

  I followed this recipe to the letter and it turned out delicious. It didn't harden although it did thicken up - nothing that couldn't be fixed by warming it up again. Amazing with vanilla ice-cream!

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• angmunchkin

  05 May 2009

  angmunchkin rated and commented on this recipe

  

  Wonderful ...loved it. I scaled it down to cover two small cheesecakes (the sticky toffee ones -- also on this site). I find this sauce stays soft enough that it is spreadable/workable, but sets wonderfully at room temperature like a soft icing, if you wish to use it to top a cake ....DONE!

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• Can't cook won't cook

  13 June 2009

  Can't cook won't cook rated and commented on this recipe

  

  Made this today and it was FABULOUS!!!!! Am SOOOO impressed. Was really simple, but SOOO good... I reckon it's Masterchef material!

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• Can't cook won't cook

  13 June 2009

  Can't cook won't cook commented on this recipe

  Sorry - that comment was actually for the fondant... I made the sauce too, but managed to burn the sugar, so it wasn't the best, but that was entirely my fault!! Can anyone advise how long and how this sauce might/should be stored (have no idea since it contains cream - will it go off quickly?)? Thanks

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• charz21

  11 July 2009

  charz21 commented on this recipe

  amazing!!... i made it about 10 mins ago and i have to say its wonderful =]

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Ingredients

• 250g caster sugar
• 142ml pot double cream
• 50g butter

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 2 mins

Cook 10 mins

Ingredients

• 250g caster sugar
• 142ml pot double cream
• 50g butter

PER SERVING

206 kcalories, protein 0g, carbohydrate 27g, fat 12 g, saturated fat 7g, fibre 0g, salt 0.09 g

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