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This caramel is so good that the only way to describe it is “oh my gosh”…

To make a more runny sauce to drizzle over ice cream, etc. – see *note in the ingredients list and instructions.

 

Caramel Sauce

  • 1 cup (225 g) regular sugar
  • 1/4 cup (65 ml) water
  • 1/3 cup (85 ml) heavy cream (*use 1 cup + 1 tablespoon/250 ml instead for a runnier sauce)
  • 1 teaspoon vanilla extract
  • 5 tablespoons (70 g) unsalted butter

Put the sugar and water in a saucepan and place on a medium heat. Stir gently until the sugar has dissolved.

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Increase the heat to high and bring to the boil without stirring. Allow to bubble away until the mixture turns to a rich amber colored caramel, then take the pan off the heat.

Pour in the cream, but use caution when adding the cream to the pan as the mixture will bubble up. (*For a runnier sauce, use 1 cup + 1 tablespoon / 250 ml heavy cream instead of 1/3 cup/85 ml.)

 

 

 

 

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Add the vanilla, followed by the butter. Put the pan back on the heat and stir until the butter has melted and the mixture no longer bubbles up.

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Leave to cool slightly before transferring to a jar.

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Super delicious for cupcakes, 100% yumminess.

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33 Comments

  1. Lene Marie Reply

    Hvor lenge holder denne seg, og hvordan bør den oppbevares? 

  2. Hei, når jeg lagde denne sausen fikk den en brent smak, og den ble steinhard når den ble kald. Hvorfor skjedde dette, og hva må jeg gjøre for at det ikke skal skje??
    Kan man bruke vanilje essens isteden for vanilje ekstrakt?

    • Hei Siri, da har du lagt den blir for brun, viktig når du ser at den blir en fin karamellfarge du slå av varmen, tilsetter fløte, smør og vente til det ikke bruser opp lenge
      så varmer du det sakt til det blir tjukk og smøret har smeltet. om karamell er blir helt hard så bare varm den litt for bruk.

  3. Hello.
    When I look at this caramel sauce step, i do not understand the words in brackets is what mean?
    “1/3 cup (85 ml) heavy cream (*use 1 cup + 1 tablespoon/250 ml instead for a runnier sauce)”
    thanks very much~

  4. Hi Manuela! 🙂
    Is this sauce can also be used as a (runnier) sauce for popcorn?
    In advance, thank you for your answer. 😀
    Best Regards! 😉

    • Team Passion4Baking Reply

      Hi Natalia, yes this sauce is perfect for popcorn, make the runnier version for this 🙂

      -Team Passion4Baking

  5. Jag har försökt göra karamellsåsen från din bok Just Sweet. Enligt det receptet ska sockret och vattnet koka tills det blir 175-200 grader, men istället blir såsen svart och bränd när den kommer upp till omkring 120. Jag har följt receptet exakt och förstår inte vad jag gör för fel. 

    • Team Passion4Baking Reply

      Hei Betty, sukker og vann kokes til det får en fin karamellfarge, brun, men ikke veldig mørk brun. Husk også å ikke rør i det mens det koker.

      -Team Passion4Baking

  6. nishita gandhi Reply

    hi, i’m from india. heavy cream isn’t easily in india! so can you tell me a substitute.. we get single cream which has 30% fat. so please help me out!
    awaiting your reply.
    thanks, xoxo

    • Team Passion4Baking Reply

      Hi Nishita Gandhi, you can use double cream or whipping cream for this recipe, preferably with a fat content of 35% or above.
      Good luck!

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hi Pam, that depends on when you’re using it, but if storing for several days please refrigerate in an air tight jar or similar.

      -Team Passion4Baking

  7. michelle williams Reply

    is there going to be a english recipe book coming out because I would love to buy one 🙂

    • Team Passion4Baking Reply

      Hi Michelle, none of Manuela’s books are published in English yet, we’ll see what the future brings.. 😉

      -Team Passion4Baking

  8. Hi, can I use whipping cream instead of heavy cream? Will it works? Thanks. 

    P/S: i really loves your kitchen 😉

    • Team Passion4Baking Reply

      Hi Dee, whipping cream will most likely work here, but use heavy whipping cream instead of light.
      Happy baking!

      -Team Passion4Baking

  9. hi,
    I was wondering why sometimes my caramel sauce becomes very hard after storing which i can’t even cut it and why sometimes sugar doesn’t dissolve even though i follow the exact steps as instructed and my sauce isn’t creamy like the picture?

    • Team Passion4Baking Reply

      Hi Nazgol, from what you describe it sounds like the temperature of the sugar syrup has been too high when you added the cream. It’s also important to let the sugar dissolve completely before you turn up the heat. This takes some time, just be patient. 🙂 The sauce hardens slightly if stored in the fridge, but you can place it in the microwave for a few seconds to make it runnier.
      Good luck!

      -Team Passion4Baking

  10. Maya Meliana Reply

    Hi, may i know in that recipe you use 85ml heavy cream or 250 ml heavy cream to make that creamy result?

    • Team Passion4Baking Reply

      Hi Maya Meliana, we use 85 ml cream for the sauce on these pictures, 250 ml for a runnier sauce.

      -Team Passion4Baking

  11. Anne Rosvoldaune Reply

    Hei. Kan jeg få oppskrifta på norsk.
    På forhånd takk.

  12. Can I add more cream in the finished sauce and place it in the microwave to make it runnier ?

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