Caramel sauce

Could you add a flavouring to the sauce like orange for a twist of flavour??

Hi hope someone out there can help me. I just tried a recipe very similar to this : 90g butter, 200g sugar and 120ml cream. Let's say if I wanted to make caramel I got it spot on but as a sauce - no chance! It's so stiff and thick and sticks to your teeth, impossible to use as a pouring sauce. Any suggestions?

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.

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

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!

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.

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.

It is so yummy!!! At the end I added in a little sea salt to make to it salty Carmel !!!

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.