Summary: For all the lovely chocolate things I cook, I will always choose caramel over chocolate – every time! We have had lots of homemade ice cream around lately and this is my simple and foolproof caramel sauce. It’s up to you if you prefer salted or unsalted butter but I am salted butter all the way. You could also add some sea salt flakes if you fancy salted caramel. This will keep in the fridge for a week but I imagine you will be eating it out of the fridge with a spoon long before a week goes by!
Ingredients
- 175g brown sugar
- 50ml glucose syrup or golden syrup
- 85g butter
- 170ml cream
- 1/2 tsp vanilla
Instructions
- Add the sugar, golden syrup and butter to a saucepan and allow to boil so every thing is melted and dissolved. Yes, you can stir if you want.
- Add the cream and vanilla carefully as the hot sugar will bubble up a bit and hot sugar burns. Give it a stir until all combined and then leave it alone! Allow to boil for a few minutes (3-5 should do it) so it thickens up.
- Pour over ice cream or cake or dip hot chips in it or eat with a spoon once it’s cooled a little.
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4 Comments
Hi can you store this sauce, I want to use it on cupcakes but I won’t to make them the day before and then decorate just before I serve them?
Hi Amy,
Storing: Caramel sauce keeps very well, on the counter for at least a week (the amount of sugar is so high that nothing really can grow in it). Caramel sauce can be refrigerated in an airtight container or glass jar for up to three weeks or frozen for up to two months.
To reheat: If the caramel is in a microwave-safe container at room temperature, microwave it on high power for up to 1 minute, stirring twice. If cold, it will take a few seconds more.
I hope that helps,
S xx
Ps. What do you think of the updated pic?
Thank you that’s great to know x
[…] biggest weakness in terms of sweet things. You can make your own caramel sauce (I have an easy one here), use a store bought sauce or even caramel ice cream […]