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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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.

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Comments, questions and tips

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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.
annetimoney
27th Nov, 2012
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
janeslimming
19th Nov, 2012
I made a half quantity of this sauce and used it to cover some banana cup cakes - yummy.
mimerelli
14th Aug, 2012
5.05
Great recipe...not sure why the negative comments are aimed at the recipe, when clearly, something must have gone haywire with the execution?!
niamhie-d
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.
paucad
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
alkaseltzer
21st Feb, 2012
3.05
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
shonee6
19th Feb, 2012
4.05
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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