Waitrose and Partners
Caramel sauce

Caramel sauce

This sauce is good poured over cakes, pancakes, ice cream, a banana split, baked apples... or just licked straight from the spoon. Add a dash of bourbon for a boozy kick or a few squares of dark chocolate for extra richness.

Makes 450ml 

4 out of 5 stars(1) Rate this recipe
  • Makes1
  • CourseAccompaniment
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins
  • Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 75g dark brown soft sugar
  • 75g golden syrup
  • 150ml double cream
  • 50g unsalted butter
  • 125g caster sugar
  • 1 tsp vanilla bean paste
  • Good pinch sea salt flakes


  1. Put the brown sugar, syrup, cream and butter in a small pan and set over a low heat. Melt the butter and dissolve the brown sugar, then bring to the boil, remove from the heat and keep warm.

  2. Tip the caster sugar into a medium saucepan (not small, as the caramel will bubble up quite furiously as it cooks) with 2 tbsp water. Set over a low-medium heat and, without stirring, swirl the pan to dissolve the sugar. If any sugar crystals form on the side of the pan, brush with a clean pastry brush dipped in water.

  3. Once all the sugar has dissolved, bring the syrup to the boil and continue to cook steadily and without stirring until it becomes a rich amber colour – about 5-7 minutes. Take the pan off the heat, then carefully and slowly add the hot cream and sugar mixture. Stir to combine, then return the pan to a low heat and simmer for a further 30 seconds. Stir in the vanilla and salt, then set aside to cool, covering the surface with cling film after 5 minutes (or tip into a large, warm, sterilised jar). Store in the fridge for up to 1 week.


Typical values per item when made using specific products in recipe


923kJ/ 221kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating