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Caramel Sauce
Serves 700 Prep 10 min Cook 15 min Total 25 min

Caramel Sauce

Caramel sauce makes a delicious accompaniment to numerous desserts. It should be served very cold. It can also be churned in an ice cream maker to make caramel ice cream.

Makes 700ml Prep 10 minutes Cook 15 minutes Units Rate

Overview

A sophisticated caramel sauce showcasing deep amber color achieved through patient sugar melting. The contrast between hot caramel and cold cream creates luxurious sauce with complex sweetness and subtle bitterness, while optional egg yolks add silky richness.

Ingredients

Caramel base

  • 80 ml water
  • 100 grams sugar

Enrichment

  • 500 ml double cream
  • 2 egg yolks (lightly beaten, optional)

Method

Stage 1 - Melt sugar

  1. Pour the water into a large saucepan and add the sugar.
  2. Set over a low heat until the sugar has completely melted and is beginning to boil.
  3. Wash down the inside of the pan with a pastry brush dipped in cold water to prevent any crystals from forming.

Stage 2 - Cook to deep amber

  1. Cook the sugar until it turns a lovely deep amber colour and the surface begins to smoke slightly.
  2. Take off the heat immediately.

Stage 3 - Add cream

  1. Beat in the cream, stirring constantly with a whisk.
  2. Set the pan back over a high heat and stir with the whisk.
  3. Let the mixture bubble for 2 or 3 minutes, then remove from the heat.

Stage 4 - Temper & finish

  1. If using egg yolks: still stirring, pour a little of the sauce onto the egg yolks, then return the mixture to the pan but do not cook it.
  2. Pass the sauce through a conical strainer into a bowl and keep it in a cool place.
  3. Stir the sauce from time to time to prevent a skin from forming.
  4. Serve when completely cold.

Notes

  • Water prevents crystallization: Essential for smooth caramel; sugar that crystallizes becomes grainy.
  • Deep amber color: Indicates proper caramelization; pale caramel lacks depth and complexity.
  • Brush washing: Removes sugar crystals that can cause entire batch to crystallize.
  • Egg yolks are optional: Add richness but make sauce slightly less stable.

Serving

Serve cold with vanilla ice cream, profiteroles, or other desserts. Can be churned into ice cream by adding 75 ml water before churning.

Storage

  • Keeps refrigerated for 2 weeks in an airtight container.
  • Can be gently reheated if it becomes too stiff.
  • Does not freeze well; texture becomes grainy upon thawing.

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