Caramel vanilla sauce

    9 min

    This homemade caramel sauce is delicious on crêpes, vanilla ice cream, for dipping apples and much more.

    4 people made this

    Makes: 2 (200ml) jars

    • 225g caster sugar
    • 60g butter, finely diced
    • 200ml double cream
    • 1 vanilla bean, slit open length wise (optional)

    Prep:9min  ›  Ready in:9min 

    1. Add sugar to a saucepan that is about the size of your hob element. The saucepan should not be too small, or the sauce will boil over.
    2. Heat the sugar over medium heat for 3 minutes.
    3. When the sugar changes colour and starts to melt, stir constantly for about 11 minutes till it is completely melted. As you stir, keep scraping over the bottom and the sides of the pan so nothing sticks.
    4. When the sugar has a nice amber colour, it will start smoking. Take the pan off the hob immediately and let it rest for 1 minute. Be careful the caramel might splash, and it is very hot! Slowly pour in the cream and the vanilla seeds, beating constantly. Beat till smooth, then pour into sterilised jam jars and let cool. Store the caramel sauce in the fridge.


    If the cream is too cold or if you add it too quickly, the caramel will harden. If that happens, heat it over low heat while stirring constantly till it is smooth and creamy.
    Instead of vanilla bean you can also use a bit of sea salt or ground cardamom.
    When you are finished, soak your saucepan and utensils in hot water right away, and don't let the caramel harden - it will make cleaning much easier.

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