Mary Berry Caramel Sauce Recipe

This silky caramel sauce is rich, buttery, and just the right kind of glossy, perfect for pouring over ice cream, drizzling on cakes, or spooning onto pancakes. The flavour is deep and toasty with a creamy finish, and you can keep it classic or add a pinch of salt for a more grown-up edge. It is a simple, confidence-building recipe with a little bit of attention needed at the hob. Total time is about 20 minutes, including a short cool down.

Ingredients

For the caramel sauce

• 200g caster sugar
• 60ml water
• 90g unsalted butter, cut into small cubes
• 120ml double cream, gently warmed

Optional flavourings

• 1 tsp vanilla extract
• 1/4 tsp fine sea salt (for salted caramel)

How to Make Caramel Sauce

• Prepare your setup: Measure everything before you start. Warm the double cream until it is hot but not boiling, then keep it close by. Cube the butter and have a whisk and a heatproof jug ready.
• Start the caramel: Tip the caster sugar and water into a medium, heavy-based saucepan. Set over low heat and stir gently just until the sugar dissolves and the mixture looks clear.
• Caramelise without stirring: Turn the heat up to medium-high and bring to a steady boil. Do not stir from this point. Let it bubble until it turns a rich amber colour, swirling the pan occasionally if it is colouring unevenly.
• Take it off the heat at the right moment: As soon as the caramel hits a deep amber (think old penny), remove the pan from the heat. Caramel continues to darken from residual heat, so it is better to stop slightly early than too late.
• Whisk in the butter: Add the butter a few cubes at a time, whisking constantly. It will bubble up vigorously at first. Keep whisking until the sauce looks smooth and glossy.
• Add the warm cream slowly: Still whisking, drizzle in the warmed double cream in a thin stream. The caramel will foam up again. Continue whisking until fully combined.
• Finish the flavour: Stir in the vanilla and, if you like, the salt. If the sauce looks a touch grainy, return it to low heat for 30 to 60 seconds and whisk until silky.
• Cool and jar: Leave the caramel sauce in the pan for 10 minutes to cool slightly, then pour into a clean, heatproof jar. It will thicken as it cools.

Tips

Why did my caramel crystallise?

Crystallisation usually happens when sugar crystals cling to the sides of the pan and get stirred back in. After the sugar dissolves, do not stir. If you see crystals on the sides early on, brush them down with a lightly damp pastry brush, then leave it alone to boil.

How do I stop the sauce from tasting burnt?

Use a light-coloured saucepan so you can judge the colour properly, and take the pan off the heat as soon as it turns deep amber. If it goes very dark brown, it will taste bitter, and there is no real fix other than starting again.

What if the caramel seizes when I add the cream?

If the cream is cold, the caramel can seize into hard lumps. Warm the cream first, and pour it in slowly. If it still seizes, put the pan back on low heat and whisk gently until the lumps dissolve.

How do I make it thicker or thinner?

For a thicker sauce, simmer it on low heat for 1 to 2 minutes after adding the cream, then cool. For a thinner pour, add an extra tablespoon or two of warm cream at the end.

Serving Suggestions

• Drizzle over vanilla ice cream, bananas, or grilled peaches
• Pour onto sticky toffee pudding, sponge pudding, or warm brownies
• Swirl into cheesecake batter or spoon over baked cheesecake
• Stir into coffee, hot chocolate, or warm milk for a caramel drink
• Use as a dip for apple slices, churros, or shortbread

Storage

Room temperature

If your kitchen is cool, the sauce can sit at room temperature for up to 12 hours in a sealed jar. For best results and food safety, refrigerate after that.

Refrigerator

Store in a clean, airtight jar in the fridge for up to 2 weeks. It will firm up when cold. To loosen, warm gently in the microwave in 10 to 15 second bursts, stirring in between, or stand the jar in a bowl of hot water.

Freezing

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then warm gently to return it to a pourable consistency. Give it a good stir before using.

Nutrition

• Calories: 95 kcal
• Carbohydrates: 10 g
• Protein: 0.3 g
• Fat: 6 g
• Saturated fat: 4 g
• Sodium: 45 mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Classic Caramel Sauce

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

16

tbsp

Prep time

5

minutes

Cooking time

10

minutes

Total time

20

minutes

Calories

95

kcal

15

minutes

A smooth, buttery caramel sauce made with sugar, butter, and cream. Perfect for desserts, baking, and gifting.

Ingredients

• 200g caster sugar

• 60ml water

• 90g unsalted butter, cut into cubes

• 120ml double cream, warmed

• 1 tsp vanilla extract (optional)

• 1/4 tsp fine sea salt (optional, for salted caramel)

Directions

• Warm the cream gently and set aside. Cube the butter so it is ready to go.
• Put sugar and water into a medium heavy-based saucepan. Stir once, then heat gently until the sugar dissolves.
• Increase the heat and boil without stirring until the syrup turns a deep amber colour.
• Take off the heat and carefully whisk in the butter a few cubes at a time until smooth.
• Slowly pour in the warm cream while whisking. Return to low heat for 30–60 seconds if needed to fully smooth out.
• Stir in vanilla and salt (if using). Cool 10 minutes, then pour into a clean jar.

Notes

• Use a light-coloured saucepan so you can judge the caramel colour accurately.
• Warm cream prevents seizing and keeps the sauce silky.
• Store in a jar and reheat gently to loosen.