Tips To Prepare Caramel Recipe Uk Easy

Posted on

The Ultimate Guide to Making Perfect Caramel at Home (UK Recipe)

Caramel, that rich, buttery sauce with a hint of bitterness, is a versatile ingredient that can elevate desserts, beverages, and even savory dishes. But achieving that perfect gooey texture can seem intimidating. Fear not! This comprehensive guide will walk you through the steps of making delectable homemade caramel in the UK, complete with ingredients, easy-to-follow directions, and detailed nutritional information.

Salted caramel sauce
Salted caramel sauce


200g granulated sugar

  • 125ml double cream (heavy cream)
  • 60g unsalted butter, cubed
  • A pinch of salt

  • Directions:

    1. Prepare your tools: Gather your ingredients and have a heatproof bowl and whisk ready beside your stove.

    2. Melt the sugar: In a heavy-based saucepan, add the granulated sugar over medium heat. Don’t stir! Simply swirl the pan occasionally to ensure even heating. As the sugar melts, it will begin to clump and turn a light golden color.

    3. Patience is key: Resist the urge to stir the sugar, as this can cause crystallization. If sugar crystals form on the side of the pan, use a wet pastry brush to gently brush them back into the melting sugar.

    4. Reaching the perfect amber hue: Once the sugar has completely melted and turned a deep amber color, remove the pan from the heat immediately. The caramel will continue to darken slightly after removing it from the heat source.

    5. Introduce the cream slowly: While whisking constantly, slowly pour in the double cream. Be cautious, as the mixture will bubble vigorously and splatter.

    6. Emulsification is key: Continue whisking until the caramel and cream are fully emulsified, resulting in a smooth and glossy sauce. If any lumps remain, whisk vigorously until they disappear.

    7. Incorporate the butter: Once the sauce is smooth, add the cubed butter one piece at a time, whisking constantly until each piece is fully incorporated.

    8. Seasoning and finishing touches: Add a pinch of salt to enhance the caramel’s flavor profile. Taste and adjust the sweetness or saltiness according to your preference.

    9. Let it cool: Remove the caramel sauce from the heat and allow it to cool slightly before using. The caramel will thicken as it cools.

    10. Enjoy! Drizzle your homemade caramel over ice cream, pancakes, fruit, or use it as a decadent filling for cakes and pastries.

    Nutritional Facts (per serving):

    Calories: 300 kcal

  • Fat: 18g
  • Saturated Fat: 12g
  • Cholesterol: 70mg
  • Sodium: 60mg
  • Carbohydrates: 35g
  • Sugar: 30g
  • Protein: 2g

  • Note: This nutritional information is an approximate value and may vary slightly depending on the specific ingredients used.


    With a little practice and these helpful tips, you’ll be whipping up restaurant-quality caramel in no time. Remember, the key to achieving that perfect texture is patience and avoiding stirring the sugar during the melting process. So, grab your ingredients, turn on the stove, and get ready to create a batch of this delightful homemade treat!


    1. Can I use brown sugar instead of granulated sugar?

    While brown sugar will add a hint of molasses flavor to your caramel, it’s not recommended as a substitute. The molasses content in brown sugar can cause the caramel to burn more easily.

    2. My caramel seized up! What went wrong?

    There are two main reasons why your caramel might have seized. First, the sugar may have been overheated, resulting in a burnt flavor and a grainy texture. Second, the cream might have been added too quickly, causing the mixture to separate.

    3. How can I fix seized caramel?

    If your caramel has seized slightly, you can try whisking in a tablespoon of hot water at a time until it smoothens out. However, if it’s severely seized, it’s best to start over.

    4. How long will homemade caramel last?

    Store your homemade caramel in an airtight container in the refrigerator for up to two weeks.

    5. Can I use caramel for savory dishes?