Caramel sauce
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4 (makes about 500ml)
This quick and easy caramel sauce recipe comes out perfectly every single time. It鈥檚 absolutely delicious on ice cream, apple pie, pancakes or gently warmed brownies. Feel free to drop a spoonful in your hot chocolate too!
By Simon Wood
Ingredients
- butter: 200g/7oz butter
- double cream: 250ml/9fl oz double cream
- brown sugar: 250g/9oz soft light brown sugar
- brown sugar: 100g/3陆oz soft dark brown sugar
- sea salt: 1 tsp sea salt
Method
Place the butter, cream and both types of sugar in a deep saucepan over a medium heat and let the sugar dissolve completely.
Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan.
As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot, so please avoid the temptation to dip your finger in and have a taste!
Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark golden-brown colour. Remove it from the heat and stir in the sea salt. Store the caramel sauce in the fridge until ready to use.
