Caramel Sauce


  • 200g Granulated sugar
  • 200ml of Cream (30% fat)
  • 2 TSP Vanilla essence


  1. Put a thick based pan or pot onto high heat for a moment to heat up, then add the sugar. (Heat constantly at 3-4 on the ring)
  2. When half of sugar has melted, lower heat to medium.
  3. When sugar has melted (see TIP) drizzle cream in slowly and stir to avoid cold spots. Mixture will bubble and rise.
  4. Leave for one minute to boil
  5. Take off heat and allow to cool.

TIP: Pan should be hot enough to melt sugar fast but not hot enough to burn. Shake pan to avoid burnt spots.

TIP: If sugar starts smoking you're on the point of no return. Take off heat very soon.

TIP: When melted, set aside some sugar and try to check it hasn't burnt.

TIP: If sugar is smoking or close to burning and still has lumps, add cream anyway, and just sieve the lumps later

Alternate - Caramel potatoes: Potatoes (750g potatoes, 50g butter, 150g sugar) (150g (2 portions) - 3 TBSP sugar, 1 tbsp heaped butter)