Caramel sauce

Prep: 2 mins Cook: 10 mins

More effort

Serves 10
This classic sauce uses only three ingredients. Drizzle around chocolate puddings or over your favourite ice cream

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal206
  • fat12g
  • saturates7g
  • carbs27g
  • sugars27g
  • fibre0g
  • protein0g
  • salt0.09g
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Ingredients

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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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.

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Comments (43)

joanneeland's picture

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!

indrabliss's picture

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

holylemming's picture

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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