Caramel sauce

Caramel sauce

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

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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
twinmum
26th Sep, 2016
Sorry Gordon, I too followed freshcream's no fuss, foolproof recipe from Nov 2011, and it was a real hit with work colleagues. Here it is again to save you scrolling down ... "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!!!" - freshcream
wardanaeem
28th Nov, 2014
BEST RECIPE EVER! Literally. I've been trying and throwing away tons of caramel sauce fails. I followed the exact technique as mentioned. Though I darkened it a bit too much, but nearly nailed it for the first time. oh the tears of success!
Rybena2
16th Jul, 2014
5.05
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
29th Oct, 2013
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
13th Oct, 2013
It is so yummy!!! At the end I added in a little sea salt to make to it salty Carmel !!!
trace28za
23rd Feb, 2013
4.05
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
18th Feb, 2013
3.05
GORGUES I LOVE IT
laurelbartlett
2nd Feb, 2013
5.05
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
22nd Dec, 2012
5.05
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
19th Dec, 2012
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.

Pages

bullstroke
24th Jun, 2013
Where should this be stored ? Fridge or cupboard. Also how long will it keep ? Worked a treat, tastes amazing !
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.