This caramel sauce it super easy to make and can be mastered by anyone at any skill level. You can drizzle this caramel sauce over ice cream, use it as a filling for cakes and pastries, or simply enjoy it straight from the spoon (I’ve been there, so no judgement here).
My personal go-to caramel sauce recipe, it’s easy, thick, creamy and very versatile. You’ll want to have a jar of this caramel in the fridge at all times to elevate any dessert or baking project at a pinch.
Can I make this a Salted Caramel Sauce?
Absolutely. Simply add 1/2 – 1 Teaspoon of your favourite salt at the end of the recipe. Stir through and allow to dissolve before serving.
Can I make this a Spiced Caramel Sauce?
Totally. When warming the cream, add in 1 Tablespoon of Golden Syrup and 3 Teaspoons of Mixed Spice. Pour this cream into the sugar mixture when the recipe says.
How long will the Caramel Sauce keep for?
If kept in an airtight container or jar in the fridge, your caramel can last up to 3 weeks. On cakes or inside pastries, you caramel will be fine for 3 or so days.
- 300ml Cream
- 270g Caster Sugar
- 1 Teaspoon Vanilla
- 120ml Water
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To Start, add the sugar and 120ml of water to a large pot and bring to the boil. Once bubbling, allow to boil for approximately 8 minutes, turning deep amber in colour. Do not mix or swirl while bubbling.
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While the sugar is bubbling, gently warm the cream and vanilla in a separate saucepan.
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Once the sugar mix has reached a deep amber, remove from the heat and slowly pour in the warmed cream. Whisking in the cream quickly, be careful as the sugar mix will froth, rise and be very hot. Once the cream has been added, continue to whisk until bubbling subsides, then set aside to cool and thicken. Easy!
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