Classic Caramel Sauce

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  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup cream
  • 1 teaspoon vanilla


Heat the sugar and water together in a small saucepan, stirring constantly. Brush the sides with a wet pastry brush to remove any sugar crystals.
Bring to the boil and boil without stirring until the syrup starts to colour. Tilt the pan slightly to spread the colour and allow to deepen to a light amber. Immediately remove the pan from the heat and very carefully pour in the cream - it will bubble and could spit so arms length is best. Stir in vanilla.
Serve warm or cold. Sauce can be refrigerated for 4 days.

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2 thoughts on “Classic Caramel Sauce

  1. Just made this for the kids – v popular! Great recipe thanks. I guess with a cup of sugar and 3/4 cup of cream, what’s not to like …….

  2. I had a bit of cream in the fridge to use up so I made this sauce. It is a lovely caramel sauce recipe and very easy to make. I added a little fleur de sel at the end of the cooking time for a salty taste, delicious.