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About this recipe: You can use the first part of this recipe as the caramel base for creme caramel, or for glazing profiteroles or apples. If you prefer a creamier caramel sauce for pouring over ice cream or sticky toffee pudding, continue on with the second part of the recipe.

margaret_fullington Durham, England, UK

Serves: 6 

  • Caramel
  • 225g caster sugar
  • 60ml water
  • 1 teaspoon lemon juice
  • For a creamier caramel sauce
  • 120ml single cream
  • 100g unsalted butter, cut into small pieces

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    To make a basic caramel:

  1. Melt the sugar in a heavy-based saucepan, over medium heat, tilting the pot occasionally to ensure all the sugar dissolves.
  2. When it has turned a brownish-red or amber colour, remove from the heat and carefully add water and lemon juice. Stir briskly to make a smooth, pourable caramel.
  3. To caramelise a ramekin or mould, carefully pour in a little warm caramel. Tilt and twist it so that the caramel spreads to cover the bottom and the sides. Pour out any excess.
  4. To coat profiteroles or apples, place the food on a skewer and dip into the warm caramel to coat.
  5. To make a creamy caramel sauce:

  6. Add cream and butter to hot caramel. Whisk well to mix in, but take care as the caramel can splutter. Serve warm or refrigerate for later.

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Reviews (2)


lovley recipie used 20grms of normal suger and 5grms of unfined demarera middle rate difficalty because pan is quite hard to clean so use an old pan!!!!! or non stick pan (clean with boild water) - 10 Sep 2012


For something that is made almost entirely of sugar, my caramel turned out incredibly bitter. I have no idea what I did wrong, but my caramel-centered fairy cakes were ruined - 10 Jul 2012

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