Recipe: Ultimate Drizzling Caramel Sauce

Time to read: 7 mins

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

  1. In a heavy-bottomed saucepan, add both sugars, water, and golden syrup over medium heat.
  2. Stir gently until the sugars dissolve, then stop stirring.
  3. 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

  1. Once the caramel reaches a deep amber shade, reduce the heat to low and whisk in butter, one cube at a time.
  2. It will bubble up—just keep whisking until fully combined.

Pour in the Cream

  1. Slowly drizzle in the warm double cream, whisking constantly. The mixture will foam up—keep stirring until smooth.
  2. Let it simmer gently for 1–2 minutes to thicken slightly.

Flavour & Finish

  1. Remove from heat and stir in vanilla bean paste (or extract) and sea salt if using.
  2. 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!

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