Caramel Sauce
Silky caramel sauce made with double cream and unsalted butter, perfect for desserts and serving four.
200g
60ml
120ml
30g
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 60ml | — | — | |
| 3 | | 120ml | — | — | |
| 4 | | 30g | — | — | |
| 5 | | 1pinch | — | — |
Tip the caster sugar into the heavy-based saucepan.
Caster sugar · 200 g
Pour the water over the sugar.
Water · 60 mlSet the pan over a medium heat and leave it completely undisturbed, without stirring, until every grain of sugar has dissolved and the liquid is clear.
Increase the heat to high and let the syrup boil vigorously, swirling the pan gently by its handle if it colours unevenly, until it turns a deep amber the colour of old oak — watch it closely from this point as it darkens fast.
Take the pan off the heat the moment the caramel reaches deep amber and pour in the double cream carefully — it will hiss and bubble furiously — stirring with a wooden spoon to combine.
Double cream · 120 ml
Add the butter to the pan.
Unsalted butter · 30 gReturn the pan to a low heat and stir steadily until the butter has melted fully and the sauce is glossy and completely smooth.
Add the pinch of salt to the pan.
Salt · 1 pinchStir once more to distribute the salt evenly through the sauce.
Pour the warm caramel sauce into a small jug and serve straight away.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Tip the caster sugar into the heavy-based saucepan.⏱ 10sResultCaster sugar |
| 2 | 60 ml | | Pour the water over the sugar.⏱ 5sResultCaster sugar and water |
| 3 | — | | Set the pan over a medium heat and leave it completely undisturbed, without stirring, until every grain of sugar has dissolved and the liquid is clear.⏱ 2 minResultSugar syrup |
| 4 | — | | Increase the heat to high and let the syrup boil vigorously, swirling the pan gently by its handle if it colours unevenly, until it turns a deep amber the colour of old oak — watch it closely from this point as it darkens fast.⏱ 8 minResultDeep amber caramel |
| 5 | 120 ml | | Take the pan off the heat the moment the caramel reaches deep amber and pour in the double cream carefully — it will hiss and bubble furiously — stirring with a wooden spoon to combine.⏱ 15sResultDeep amber caramel and double cream |
| 6 | 30 g | | Add the butter to the pan.⏱ 10sResultDeep amber caramel and double cream and unsalted butter |
| 7 | — | | Return the pan to a low heat and stir steadily until the butter has melted fully and the sauce is glossy and completely smooth.⏱ 1 minResultSmooth caramel sauce |
| 8 | 1 pinch | | Add the pinch of salt to the pan.⏱ 5sResultSmooth caramel sauce and salt |
| 9 | — | | Stir once more to distribute the salt evenly through the sauce.⏱ 15sResultSeasoned smooth caramel sauce |
| 10 | Seasoned smooth caramel saucestep 9 | Pour the warm caramel sauce into a small jug and serve straight away.⏱ 10sResultCaramel Sauce | |
| Total Time | 15 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 372kcal | |
| 0.7g | |
| 16g | |
| 10g | |
| 50g | |
| 49g | |
| 42mg |
Caramel Sauce
Silky caramel sauce made with double cream and unsalted butter, perfect for desserts and serving four.
What you’ll doYou will dissolve sugar in water without stirring, then boil it to deep amber whilst watching carefully for the colour change. Once it reaches the right shade, you'll pull the pan from heat, pour in cream (it will bubble violently), stir in butter over low heat until smooth, add salt, and finish with a stir to combine.
Ingredients
- Caster sugar200 g
- Water60 ml
- Double cream120 ml
- Unsalted butter30 g
- Salt1 pinch