Caramel Sauce

A rich, velvety caramel sauce that pairs perfectly with ice cream, pudding, pancakes, or swirled through desserts.

Yield: approx. 250 ml
Cook time: 15 minutes
Cooling time: a few minutes

Ingredients

• 200 g fine caster sugar
• 100 ml double cream (room temperature)
• 50 g butter
• Pinch of sea salt (optional, for salted caramel)

Equipment

• Heavy-based saucepan
• Wooden spoon or silicone spatula
• Heatproof jar or bottle

Method

1. Heat the sugar in a heavy-based saucepan over medium heat without stirring. Allow the sugar to melt and caramelise to a golden brown colour. Stir carefully if not all the sugar melts evenly.
2. Remove the pan from the heat and carefully add the cream while stirring (be cautious as it may splatter).
3. Add the butter and stir until fully incorporated and the sauce is smooth.
4. Add a pinch of sea salt if you wish to make salted caramel sauce.
5. Let it cool for a few minutes and pour the sauce into a heatproof jar or bottle.
6. The caramel sauce will thicken as it cools. Warm gently before use if you want a pourable sauce.