Caramel sauce

Caramel sauce

This classic sauce uses only three ingredients. Drizzle around chocolate puddings or over your favourite ice cream

Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 2 mins

Cook time

Cook 10 mins

Freezable

Method

  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

Recipe from Good Food magazine, November 2008.

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Latest comments and suggestions

  • 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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  • 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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  • 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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  • 05 May 2009

    angmunchkin rated and commented on this recipe

    5 stars

    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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  • 13 June 2009

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

    5 stars

    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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  • 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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  • 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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Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 2 mins

Cook time

Cook 10 mins

Freezable

Ingredients

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

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

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