Caramel sauce

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Results 1-20

• 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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• stellababe

  06 April 2010

  stellababe rated and commented on this recipe

  

  Really easy & delicious, we kept leftovers in the fridge and our kids loved it on ice-cream!

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• Katie_Q

  07 August 2010

  Katie_Q rated and commented on this recipe

  

  mm I followed the directions and the water dried up really quickly and turned back to VERY hard sugar. I added more water and turned it to syrup but didn't get caramel. It was white sugar and not caramel coloured at all. Tasted good on my cheese cake though wasn't the most appetising looking stuff. Gordo, you failed me a little bit :(

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• YummymummySW

  01 October 2010

  YummymummySW rated and commented on this recipe

  

  Just tried this and it tastes absolutely gorgeous! Just wanted to say it takes more than 4/5 mins to turn caramel colour, I think anything up to 10 mins is more like it!

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• Ailsa

  03 November 2010

  Ailsa commented on this recipe

  Like Katie the sugar didn't melt and just went into hard lumps. I didn't add any more water but tried again and the same thing happened. Please can someone tell me what went wrong especially as everyone else is getting a lovely caramel sauce with no problems

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• a happy chef

  05 November 2010

  a happy chef commented on this recipe

  I havent made it yet but to Ailsa and KatieQ, when I was at college (I'm a ex chef!) we were taught to put a tiny bit of vinegar or lemon juice in the water when dissolving the sugar to ensure it doesnt recrystalize, so you might want to try that. Also the less water you put in the quicker you get caramel - you have to boil all the water off before the sugar will begin to caramelize, so if you add too much or it will take a long time. It is quite common for professional chefs not to add water at all but carefully just melt the sugar, although I wouldnt suggest it if you havent caramelized sugar before!

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• Lynda Paul

  30 December 2010

  Lynda Paul rated and commented on this recipe

  

  love this sauce with the chocolate fondant puds also rippled it through vanilla ice cream, so scrummy!!

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• BPnKVM

  11 January 2011

  BPnKVM rated and commented on this recipe

  

  Who'd have thought something this good could be so easy!! I recommend making it with the caramel sauce...

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• Tinkerbell

  31 January 2011

  Tinkerbell commented on this recipe

  This was sooooh yummy. Had caramel profiteroles years ago at a wedding and everyone commented on how lovely they were but you can't buy them anywhere so I just bought some cheapy profiteroles and made this sauce, built them up in a pyramid and poured the sauce over. Did this for a Sunday lunch get-together and everyone loved them! Re the earlier comments on problems with the caramelising - it worked for me and I just followed it to the letter - ie, heavy frying pan, slow heat first before bubbling, leave for at least 5 mins on the high heat. I also stirred it periodically so I'm not sure whether this made a difference. As soon as it was caramelised, I poured it into a jug then onto the profiteroles.

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• katiepotatie

  07 February 2011

  katiepotatie rated and commented on this recipe

  

  I admit, I didn't acyually use this recipe, but looked at it for tips on how to make caramel as I had had the same experience as a couple of other people - the sugar was setting into a slid lump & not colouring. a happy chef said to put a little vinegar or lemon juice into the mixture, so I gaveit a go - just a tiny little bit, and it seemed to stop it from setting solid, but it was still going into a lump. I'd already tried (and dumped) 2 previous attempts, so I persevered with this (I have made fudge before & never had this problem) and eventually, the sugar came together, but then a little more stirring and keeping it on the heat, and it melted again & turned into caramel! The recipe I followed was similar tothis - sugar,butter & cream, and it worked eventually, but I recommend using a drop of vinegar just in case!! By the way, you can't taste the vinegar!!!

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• Tinkerbell

  27 February 2011

  Tinkerbell commented on this recipe

  Having said in an earlier posting that I followed recipe exactly and it turned out perfect .... well I am having to eat my own words now!! Have tried to replicate without success and am experiencing the same as others, ie bubbling white liquid which if I leave to "caramelise" just turns into a solid block of sugar!! I'm not doing anything different from last time - same pan, same gas ring, same amounts, same recipe!! What's going on here Gordon?!

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• i need a job (chef)

  31 March 2011

  i need a job (chef) commented on this recipe

  jeez people ,1st if you had a solid lump of sugar you obviously didnt use enough water ,2nd if its solidafying use more cream ,i thought of this prior to cooking it because i wanted a thinner consistancy , yous may also want to use a qualty butter (unsalted) this recipe is basic school stuff shame on yous

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• MsMayfair

  14 April 2011

  MsMayfair rated and commented on this recipe

  

  Absolutely horrible. If I could, I would give it no stars at all!

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• MsMayfair

  14 April 2011

  MsMayfair commented on this recipe

  Also, 'i need a job (chef)' if you want a job, try not to be so harsh- employers don't like it when you criticise them.

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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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