Caramel sauce

Caramel sauce

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



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


  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, questions and tips

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23rd May, 2017
To my fellow homecooks before me.. if you get non-caremelized sugar, your pan is simply not hot enough. That's the ONLY reason if your sugar doesn't melt into a fluid and then caramelizes. The water isn't needed at all. You can caramelize sugar without water just fine, the water is just added to make it easier for us homecooks. It's all about temperature. Adding water allows you to more gradually heat up the mass to the desired temperature, it acts as a safety valve. Without the water you run the risk of running your pan too hot, creating a mixture of partly burned sugar and partly undissolved sugar. If the sauce hardens up after making it, simply add more cream and/or butter to keep it soft. That's all.
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
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!
16th Jul, 2014
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.
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.
13th Oct, 2013
It is so yummy!!! At the end I added in a little sea salt to make to it salty Carmel !!!
23rd Feb, 2013
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.
18th Feb, 2013
2nd Feb, 2013
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!
22nd Dec, 2012
Love this !!! Used this recipe for about 3 years even my 13 year old makes it for his ice cream , never had a problem


24th Jun, 2013
Where should this be stored ? Fridge or cupboard. Also how long will it keep ? Worked a treat, tastes amazing !
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