This caramel sauce stays runny at room temperature, has a deep buttery richness, and is easy to make without sugar-clumping issues.
Ingredients (Makes ~350ml)
- 180g light brown sugar (for a deeper, toffee-like flavour)
- 40g granulated sugar (for caramelisation depth)
- 60ml water
- 120ml double cream (warm)
- 90g unsalted butter (cubed)
- 1 tbsp golden syrup (adds smoothness & prevents crystallisation)
- ½ tsp fine sea salt (optional, for a salted version)
- 1 tsp vanilla bean paste or extract (for a warm depth of flavour)
Method
Create the Caramel Base
- In a heavy-bottomed saucepan, add both sugars, water, and golden syrup over medium heat.
- Stir gently until the sugars dissolve, then stop stirring.
- Allow it to bubble and turn a deep amber colour (about 5–7 minutes). Swirl the pan occasionally to ensure even cooking.
Add the Butter
- Once the caramel reaches a deep amber shade, reduce the heat to low and whisk in butter, one cube at a time.
- It will bubble up—just keep whisking until fully combined.
Pour in the Cream
- Slowly drizzle in the warm double cream, whisking constantly. The mixture will foam up—keep stirring until smooth.
- Let it simmer gently for 1–2 minutes to thicken slightly.
Flavour & Finish
- Remove from heat and stir in vanilla bean paste (or extract) and sea salt if using.
- Let cool slightly, then pour into a jar or heatproof container.
What Makes This Recipe Unique?
✔ Mix of brown & white sugar – Gives caramel a deeper, more complex taste.
✔ Golden syrup – Helps prevent sugar crystallisation and gives a glossy finish.
✔ Extra simmering step – Slightly thickens it while keeping it silky for drizzling.
✔ Vanilla bean paste – Elevates the flavour with a richer depth.
Storage & Usage
- Fridge: Stores for up to 3 weeks in an airtight jar.
- Reheating: Microwave for 10 seconds or warm in a saucepan to loosen.
- Perfect for: Drizzling over brownies, cheesecake, pancakes, porridge, ice cream, or even stirring into coffee!