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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27th Nov, 2012
Because of some negative comments, I searched elsewhere for a caramel recipe and the following worked a treat:
19th Nov, 2012
I made a half quantity of this sauce and used it to cover some banana cup cakes - yummy.
14th Aug, 2012
Great recipe...not sure why the negative comments are aimed at the recipe, when clearly, something must have gone haywire with the execution?!
27th Feb, 2012
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.
26th Feb, 2012
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
21st Feb, 2012
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
19th Feb, 2012
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.
11th Feb, 2012
Lovely and oh so sweet
22nd Jan, 2012
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:
3rd Nov, 2011
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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