Caramel sauce

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Results 21-39

• Jillo

  12 June 2011

  Jillo commented on this recipe

  Learning to spell might help too!

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• DarrenMcK

  17 June 2011

  DarrenMcK commented on this recipe

  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....

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• Suffokaty

  24 October 2011

  Suffokaty commented on this recipe

  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.

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• freshCream

  03 November 2011

  freshCream commented on this recipe

  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!!!

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• Lucy

  22 January 2012

  Lucy rated and commented on this recipe

  

  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

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• tina c

  11 February 2012

  tina c rated and commented on this recipe

  

  Lovely and oh so sweet

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• shantelle

  19 February 2012

  shantelle rated and commented on this recipe

  

  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.

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• alka

  21 February 2012

  alka rated and commented on this recipe

  

  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

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• Paul

  26 February 2012

  Paul commented on this recipe

  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

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• Jammy

  27 February 2012

  Jammy commented on this recipe

  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.

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• Mimerelli

  14 August 2012

  Mimerelli rated and commented on this recipe

  

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

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• janeymac

  19 November 2012

  janeymac commented on this recipe

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

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• Anne

  27 November 2012

  Anne commented on this recipe

  Because of some negative comments, I searched elsewhere for a caramel recipe and the following worked a treat: http://www.guardian.co.uk/lifeandstyle/2009/aug/14/caramel-recipe-dan-lepard

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• Amateurcook

  19 December 2012

  Amateurcook commented on this recipe

  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.

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• LisaDillon

  22 December 2012

  LisaDillon rated and commented on this recipe

  

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

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• LaurieB

  02 February 2013

  LaurieB rated and commented on this recipe

  

  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!

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• BEST CHEF

  18 February 2013

  BEST CHEF rated and commented on this recipe

  

  GORGUES I LOVE IT

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• BEST CHEF

  18 February 2013

  BEST CHEF rated this recipe

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• TraceyM

  23 February 2013

  TraceyM rated and commented on this recipe

  

  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.

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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 0.0g, carbohydrate 27.0g, fat 12.0 g, saturated fat 7.0g, fibre 0.0g, sugar 27.0g, salt 0.09 g

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