Caramel Recipe
The only caramel recipe you'll ever need and it's only 5 ingredients!
Equipment
- Heavy Bottomed Saucepan
- Balloon Whisk
- Airtight jar or container
Ingredients
- 200 g white sugar 1 cup
- 100 ml water 1/2 cup
- 200 ml double cream or heavy cream 6 fluid oz
- 70 g butter 2/3 a stick of butter
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt or 1/4 tsp if using salted butter
Instructions
- Start by prepping your ingredients. Measure out the cream, sugar and water and cut the butter into small to medium-sized blocks.
- Next, in a heavy bottomed saucepan add in the sugar and water and give it a good stir.
- Then place this sugar mixture onto the stove on a medium heat, it should start to bubble and when it does you can swirl the pan around gently every 20 seconds or so. But DON’T STIR as this might crystallize the sugar. Be patient and keep an eye on it to make sure it does not burn.
- After around 10-15 minutes your sugar mixture should reach a nice golden amber colour. Once it’s reached this stage, take it off the heat and VERY CAREFULLY pour in the room temp double cream (heavy cream). It will bubble vigorously — whisk well, but carefully!
- Next, add in the cubes of butter and whisk well until you have a glossy caramel sauce.
- Finally, add in the vanilla and sea salt and give it another good whisk and the caramel is ready!
- And that’s it! You should be left with a gorgeous silky smooth caramel, that can be used warm as a sauce. Or, as a soft set caramel at room temp — honestly, it’s even delicious straight from the fridge. Enjoy!
Notes
- Use room temperature cream – It helps everything combine smoothly and prevents shocking the sugar.
- Patience is key – Don’t stir the sugar while it’s melting; simply swirl.
- Watch the colour – Aim for a rich amber, not too dark, not too pale.
- Add cream slowly – Pour in room temp cream gradually to avoid seizing.
- Keep it clean – Use a clean whisk or spatula to avoid introducing sugar crystals.
- Practice makes perfect – Don’t stress over tiny lumps; a quick reheat and whisk can save almost any batch.
- The recipe video is on my TikTok and IG - please tag me @aceofspoons if you make this recipe!