Delicious caramel sauce – Quick and easy to make with just three ingredients. Drizzle it on pretty much anything to add some lovely caramel sweetness.
A favourite drink whenever we go to Starbucks is a Caramel Macchiato. For anyone who’s never heard of it before, it’s a milky coffee (a bit like a cappuccino) with vanilla syrup and caramel drizzle sauce on top.
Since buying a coffee machine a couple of years ago I like to make them at home too. I’ve always bought the caramel drizzle sauce and vanilla syrup but I thought it might be fun to have a go at making my own (although I haven’t attempted the vanilla syrup yet).
Whilst caramel macchiatos are yummy there are so many other uses for this sauce, ice-cream, milkshakes, cakes, pancakes, well pretty much anything sweet you can think of. It’ll keep for a couple of weeks in the fridge so you don’t have to use it all straight away.
This recipe makes about 100ml of sauce but it can be easily multiplied. It just might take a little longer for the sugar to caramelise.
How to make caramel sauce
It turns out (like with most things) that caramel sauce is pretty easy to make, it just needs a bit of time and attention.
Caramel sauce consists of three ingredients – sugar, butter and single cream (or a mix of double cream and full fat milk).
The approach I take to making caramel sauce is to heat the sugar in a large saucepan until it’s completely melted and turned a light brown colour, then quickly whisk in the butter, turn off the heat and whisk in the cream.
Here are a few tips to help you get perfect caramel sauce…
Use granulated sugar – Other types of sugar contain impurities which make it more likely that your sugar will crystallise or burn.
Use a large pan – It means that the sugar will be spread in a thinner layer and should melt more evenly, making it less likely to burn. You’ll also find that the sauce bubbles up significantly when you add the butter and cream so a large pan will ensure it remains contained.
Make sure your pan and spatula are spotlessly clean – Any impurities will encourage the sugar to crystallise.
Have your butter and cream measured out and ready to use – Otherwise there’s a risk you’ll overcook your caramel while you measuring everything.
Move the caramel about (but only a little bit) – You can use a spatula to gently move the sugar around to help it melt. Avoid stirring it until it’s clearly started to turn to liquid (it’s more likely to crystallise before that point), then gently stir it just enough to move any unmelted sugar over the heat.
Be very careful – boiling sugar is much hotter than boiling water and the sauce will bubble up when you add the butter and cream. You may want to use heat resistant gloves to protect you from any spatters.
Remove the sauce from the heat as soon as you’ve added all of the ingredients – The sauce will look too thin, but don’t worry it’ll thicken as it cools.
Don’t panic if you get a couple of lumps of crystallised sugar – Obviously if there are too many then your sauce will be a disaster. But if you get a couple just put the sauce through a metal sieve to remove them (I’ve had to do it and the sauce is still perfect afterwards).
What to make with your caramel sauce
If you’re after some inspiration for using your caramel sauce once it’s been made then take a look at some of these recipes…
Free From/Suitable For…
- Suitable for Vegetarians
- Egg-Free
- Gluten-Free
- Nut-Free
- Soy-Free
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
FREE GRAMS TO CUPS CONVERSION CHARTS
Subscribe to the Charlotte’s Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
Caramel Sauce
INGREDIENTS
- 100 g granulated sugar
- 30 g butter
- 60 ml single cream - or 30ml double cream and 30ml full fat milk
RECIPE VIDEO
INSTRUCTIONS
- Measure out all of your ingredients into separate bowls (100g granulated sugar, 30g butter, 60ml single cream). Cut the butter into small cubes (this’ll help you to incorporate it into the sauce quickly).
- Put the sugar into a large saucepan spread even across the bottom and place onto a medium heat.
- Once the sugar has clearly started to melt, gently move the sugar about the pan with the spatula until it has all melted.
- Once the sugar has melted continue to stir gently with the spatula until it has turned a light brown colour.
- As soon as the caramel is light brown, carefully add the butter and whisk rapid until the butter has melted and is combined.
- Turn off the heat and add the cream, again whisking rapidly until combined.
- If there are any small sugar crystals, pass the sauce through a metal sieve to remove them.
- Put into a bowl or jug and refrigerate to cool.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Freya says
Love this recipe… super easy to do!!!! five star!!!! thanks Charlotte
Shannon Perkins says
Should I use salted or unsalted butter?
Charlotte Oates says
I use unsalted. However, if you’re a fan of salted caramel then you can use salted instead. It’ll work just as well. You can even add a little extra salt afterwards to bump up the salted caramel flavour even more.
Thurica Jeyaselan says
V good . 1st time and a success 🙂
EMMA CHAPPELL says
Amazing sauce, the sugar took a while to start melting, but I held my nerve and it all came together perfectly! Thanks
rhea says
can i use whipping cream which is still in liquid form in the tub?
Charlotte Oates says
Yes, it’s a little thicker than single cream but it should still work fine.
Kayla says
Just a tip… if you don’t stir the sugar as it caramelizes (maybe just swish the pan around a bit as necessary) or add a bit of corn syrup it won’t crystallize as much 🙂
Tyler says
I can’t find single cream is half and half ok to use instead.
Charlotte Oates says
Half and half is slightly lower in fat than single cream. You can use it, but I’d add an extra teaspoon of butter to make up for the slightly lower fat content.
Nikkie Riozzi says
Hi
When I make it doesn’t look same colour as yours mine is darker! What am I doing wrong please?
Charlotte Oates says
it sounds like you’re cooking the sugar for too long as so it is going darker. Have a look at the colour the sugar is in the video just before the butter is added. That’s the colour you’re aiming for.
Dars says
What do we use in the USA?
Charlotte Oates says
Is there any particular ingredient you’re looking for a substitute for?
Stacey says
How long can you keep the caramel sauce for?
Charlotte Oates says
It’ll keep for a couple of weeks in the fridge. You can also freeze it if you need to keep it for longer.
carly says
I want to make the millionaires cupcakes the day before i need them, will the caramel sauce be ok at room temprature overnight or is it best to put them together on the day and keep the sauce in the fridge?
Charlotte Oates says
It should be fine as long as the room isn’t too warm.
Caroline says
Thanks for this amazing recipe! I made 2 batches today, ready for a cake I’ll be putting together and decorating on Monday. X
Ashley says
I messed it up the first time – New hob to contend with (induction’s a bit of a pain). But second time lucky. I did add a drop of water to the sugar though the second time and it worked a lot better. If you want to make the sauce thicker when cooled, you can add more butter as this will harden when in the fridge and not break your teeth. You can also micro for dripping down a cake – I did this morning with it.
Sharon says
Ahh thanks for this comment! Tried it today and came back in to ask about making it thicker. Xx
Holly says
I can’t see any video? I already stirred mine before it crystallised because I was worried it would all stick together. I’ve batched cooked mine so I’m using a larger quantity of sugar
Charlotte Oates says
Hmmm, I’m not sure why you can’t see the video. If you can answer a couple of questions I’ll check there’s no problems with it.
What internet browser are you using? Are you on desktop/laptop, tablet or mobile?
I wouldn’t recommend heating too much sugar at once as it’s more likely to crystalise. It needs to form a thin layer over the bottom of the pan to heat evenly. If it does crystallise a little, then you can pass the sauce through a sieve to remove any lumps (and actually the small lumps taste delicious so keep them to nibble on!).
Geneva says
I do not have single cream, what can I substitute it for?
Charlotte Oates says
What do you have?
You could use a mixture of half double cream and half milk.
Stephanie says
Hi, I’ve made this sauce but it seems a little runny for my chocolates. I was wondering whether there is anything I could do to thicken it?
Charlotte Oates says
You could try popping it into the freezer, that should firm it up enough to fill the chocolates.
Michelle Mota says
Hi Charlotte, would this be thick enough to fill a cake? Also, do you k ow how much salt I would add to.make it salted caramel? Thanks
Charlotte Oates says
If you chill the caramel then it quite firm so should be fine as a filling. I’d also recommend my caramel buttercream if you’re looking for a caramel cake filling, it uses this sauce for the caramel flavour. For salted caramel I think it’s more down to taste so I’d add a little at a time and have a taste until it tastes just how you like it.
Lynn Jepson says
2 things…..I noticed you stirring the sugar mixture before it was dissolved and was surprised. It doesn’t crystalize? Also, no water or corn syrup?
Charlotte Oates says
If you don’t add water you can stir it before it’s fully dissolved. It’s the slight impurities in the water that make it crystalise. That said you need to ensure it’s already melting before you start stirring otherwise it does crystalise. I sometimes find I get a few small lumps but these are easily sieved out. You can add water if this is the method you prefer (and then don’t stir until you’re ready to add the other ingredients), but I personally find it easier without.
Helen Lang says
How long will this sauce keep?
Charlotte Oates says
It will keep for a couple of weeks if stored in the fridge.
Sam says
Hi,
Can I pour this caramel sauce on a cake to get the drip effect? if yes then can I pour it and then keep the cake in the fridge? Will I need to warm it a bit
Charlotte Oates says
I’ve not tried it but it should work fine. If you find the consistency is a little too firm once it’s cooled then you can work it slightly in the microwave to get it softer.
Kevin says
Hello Charlotte, came across your recipe while surfing for new ideas. Maybe you can help with this task I haven’t solved yet. I’ve been trying different cook methods to make a Carmel that is between a sauce and a candy. The goldilocks effect we could say. I’m trying to fill large candies without the spill or yank your teeth out result of the carmel. Any ideas on stiffening without making it hard? I haven’t tried powdered sugar yet, but it was suggested. Your thoughts are appreciated.
Charlotte Oates says
Hi Kevin, can you give an example of the sort of texture you’d like the caramel to have (a caramel you can buy in the shops with a similar consistency)? and when you say fill large candies, do you mean chocolate coated?
Charlotte Oates says
I’m glad it worked for you Ellie. I love the idea of drizzling it over brownies, I have plans to add it into a brownie recipe soon.