Caramel sauce is one of those super easy sauces that many people tend to buy instead of making themselves due to the assumption that it is hard to make.  It’s lovely over ice cream, drizzled over ice cream sundaes, cakes, pancakes and even milkshakes / hot chocolate that has been topped with cream.  It’s super versatile and children and adults alike love caramel sauce.  This simple recipe gives you a nice amount to use on and inside a cake and as an added bonus if you have any left over (as if that’s going to happen) you can simply pop the remainder into a jar and save it in the fridge as it will last about 2 weeks in a sealed jar.

You will notice some ingredients need to be at room temperature in the recipe.  Adding ingredients cold from the fridge rapidly changes the consistency of the items you are adding too and affects how well they combine so you should never ignore this when mentioned in a recipe there is a reason for it.  Normally taking out the ingredient(s) from the fridge to acclimatise about an hour before you need it will suffice.

Here is my simple to make caramel sauce recipe, I hope you love it as much as I do.

Caramel Sauce


200g sugar

90g salted butter at room temperature

120ml double cream at room temperature


Pour the sugar into a large saucepan making sure it forms an even layer.

Bring this to a medium heat.  Stir the sugar until it melts.  Make sure you break up any lumps that form.  It takes a little while approximately 8-10 minutes depending on your stove for the sugar to melt but don’t leave it unattended as it can burn quickly.  Once the sugar has all melted allow this to cook a little longer until it darkens a little more.  When this happens remove the pan from the heat.

Add in the butter and stir well until all the butter has melted and combined with the melted sugar.

Then add in the double cream slowly stirring well until the result is like that in the picture above a lovely thick golden caramel that smells amazing.

The caramel will still be very hot so you will need to allow it to cool for about 10 minutes (depending on the temperature of the room) before using it.  Resist the urge to pop your finger in and try the caramel (I know it’s really hard but stay strong!!!!) don’t forget this was hot sugar not that long ago and it will burn you if you are not careful.


(This is a picture of one of my latest creations which even if I do say so myself was really yummy – Caramel, Banana and Coconut Cake.  I need to work on my caramel drizzling apparently.  I am hoping to share the recipe with you all very soon. )

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What cakes do you enjoy making at home?

38 thoughts on “Easy Caramel Sauce”

  1. This looks gorgeous! I find caramel sauce irresistible when it’s sitting invitingly in the fridge… It’s a great way of making almost any dessert that bit fancier, too. Great recipe!

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  2. Looks so tasty! I remember boiling a tin of condense milk for hours to get the caramel! Much easier now to just buy it; but I do like your idea better……..

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  3. I really am a sucker for caramel sauce. Always have been. My Mum used to make a cake that she poured it over while still warm, made such a yummy dessert. I’m such a cheat though, and find me buying it in expensive form. So much better to make it. I will have to give it a go.

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  4. This is a great recipe and you know exactly what’s in it this way rather than all the additives the shop bought ones contain.
    Your cake looks gorgeous.


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