15 min

    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.

    Durham, England, UK
    2 people made this

    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 in English (3)


    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


    This is absolutely yummy I'm already on my second batch. I did make one small change, I used double cream to thicken it a bit.  -  16 May 2017