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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freshcream
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!!!
suffokaty
24th Oct, 2011
If you found your sugar going into hard lumps and not caramelising its probaby because you stirred the mixture. You only need to move the saucepan in a circular motion stiring the mixture will let air in and dry it out.
darrenmckinstry
17th Jun, 2011
hi, don't stir the water sugar mix while it's caramelizing....(swirl it just a little, but only if you must) ... leaving it alone will stop it recrystalising.... then stir in the butter and cream to make the sauce....
jillmc
12th Jun, 2011
Learning to spell might help too!
alexcooles
14th Apr, 2011
1.05
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.
alexcooles
14th Apr, 2011
1.05
Absolutely horrible. If I could, I would give it no stars at all!
dltasco
31st Mar, 2011
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
mairetheresa
27th Feb, 2011
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?!
kdexeter
7th Feb, 2011
3.05
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!!!
mairetheresa
31st Jan, 2011
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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