Caramel sauce

Caramel sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 2 mins Cook: 10 mins

Skill level

Moderately easy

Servings

Serves 10

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
206
protein
0g
carbs
27g
fat
12g
saturates
7g
fibre
0g
sugar
27g
salt
0.09g

Ingredients

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

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.

Recipe from Good Food magazine, November 2008

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Rybena2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this - it's so simple and it's the first time I've ever really tried making a sauce. The bubble bit was so fun.

jennyhw's picture

Read all the comments, and decided to make the recipe put on by freshcream. It was AMAZINIG and I will definitely make it again thank you freshcream.

12moom's picture

It is so yummy!!! At the end I added in a little sea salt to make to it salty Carmel !!!

trace28za's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great Recipe, only stirred right in the end when the butter and cream was added.

Used as a glaze on vanilla cupcakes and a topping on ice-cream.

paulagreeno's picture
  • 1
  • 2
  • 3
  • 4
  • 5

GORGUES I LOVE IT

laurelbartlett's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Those of you getting rock hard sugar- it's not the recipe, it's chemistry that is the problem. All it take is a single molecule of sugar crystal to ruin a whole batch. More water won't help because you have to boil away the water before your sugar will caramelize. You can't stir while boiling the pure sugar mix, as others have mentioned. Stir after adding other ingredients. For novice caramel makers, adding a tablespoon or two of corn syrup will prevent the cane sugar from forming crystals. Others have suggested a tiny but of vinegar. I've never tried this, but it also stops the chain reaction that causes crystallization. Once you solve your chemistry problem, the sauce is beautiful!

ldepluzer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this !!! Used this recipe for about 3 years even my 13 year old makes it for his ice cream , never had a problem

amateurcook1's picture

I have never tried to make caramel sauce before but do seem to remember that you are not supposed to stir at all during caramelisation stage. I used heavy bottom pan and started with low heat then turned it up to caramelise. It looked like it was drying out but once it changed colour it did loosen up again. Also when I added cream and butter it started to harden but all loosened again when I stirred it. It tastes FABULOUS and I am really happy with the recipe.
Thanks Gordon.

janeslimming's picture

I made a half quantity of this sauce and used it to cover some banana cup cakes - yummy.

mimerelli's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe...not sure why the negative comments are aimed at the recipe, when clearly, something must have gone haywire with the execution?!

niamhie-d's picture

I can't rate this recipe as I didn't make it! I did however take 'freshCream's advice and made his/her recipe. Really easy and very yummy! Almost butterscotchy. Kept in the fridge forever and reheated in microwave anytime we wanted it over chocolate cake, ice cream or whatever. Winner! Thank you freshCream.

paucad's picture

Worked well needed third hand to put butter in though. Luckily she was stood next to me.
I made half quantity and I think there was still enough for four

alkaseltzer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I thought this worked great tho it took about 10 min for the sugar to turn to caramel. When i added the cream i did get a solid lump of cryystallised sugar but I wondered if it was because I'd only just turned off the gas and the base of the pan was very hot. It dissolved away again with lots of whisking so no harm done. Next time I might try the vinegar trick. I'll never buy toffee sauce again

shonee6's picture
  • 1
  • 2
  • 3
  • 4
  • 5

just made this. so easy to make and tastes lovely as well. just have to use a good quality saucepan other wise it doesn't work that well.

tinachessun's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely and oh so sweet

lulutrixabelle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

AWFUL! DO NOT USE THIS RECIPE! 4tbsp is not enough water, the sugar didn't dissolve and just hardened in the pan, ended up scrapping it and my pan is now ruined, soaking it over night trying to get the sugar off. If you want the perfect caramel sauce recipe use this: http://allrecipes.co.uk/recipe/45/caramel-sauce.aspx

freshcream's picture

Goodness this recipe sounds tricky - why bother? here's a foolproof one which lasts forever in the fridge and NEVER hardens:

- in a saucepan throw in some butter (2-3 tbsp) with about 5 tbsp light muscovado sugar and about 150 ml golden syrup. Boil for 5 minutes then add about 130 ml double cream. stir to combine and take off heat.

ENJOY!!!

suffokaty's picture

If you found your sugar going into hard lumps and not caramelising its probaby because you stirred the mixture. You only need to move the saucepan in a circular motion stiring the mixture will let air in and dry it out.

darrenmckinstry's picture

hi, don't stir the water sugar mix while it's caramelizing....(swirl it just a little, but only if you must) ... leaving it alone will stop it recrystalising.... then stir in the butter and cream to make the sauce....

Pages

Questions

Tips