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Easy and delicious homemade caramel sauce made with six ingredients, and better than any shop bought!

Homemade caramel sauce

So after posing endless amounts of caramel recipes on my blog, I thought it was high time to post a homemade caramel recipe that you could use in all of them. Yes, its still going to be easier to buy some, but you know… homemade is best! No additives, and you know exactly whats in it. Also, its much easier to make compared to what you might think!

I tried several before settling on this being my favourite recipe. It wields about 375ml of caramel, which I put into two 125ml clip top kilner jars, and a ramekin as I miiiiiight have broken one of my kilner jars. Its basically enough to use in a few recipes, or to drizzle on ice creams and such. Or, as much as I hate to admit it… dip a chunk of apple in to and devour.


There are various different types of caramel in the world, and I just love it. I am more in love with salted caramel in comparison to regular caramel, but thats just a personal thing. I love to add sea salt chunks to my caramel, as they taste much better than fine table salt you tend to have at home. Maldon Sea Salt is my favourite, but thats also personal choice.

If you don’t want your caramel to be salty, then you can leave out the salt entirely. Or, you can just add in a smidge of it to take away the over powering sweetness of the caramel in general. However, this caramel isn’t the sweetest already, which is partly why I adore it so much! I could devour it with a spoon to be honest.


Making caramel can be a bit of battle for some people, but its worth the try. Luckily, you don’t waste all the ingredients if it goes wrong, only the sugar part. If its your very first time of making caramel, don’t be too disheartened if its too runny because you under did it, or if you burn it. I would definitely say burning is worse, and you’ll know it when it happens

You add the sugar and water to a pan and heat on a low heat to dissolve the sugar, and once this has happened you turn up the heat to a rolling boil, where you DO NOT STIR. I know it seems aline to not stir it, but you really don’t want to. 

The caramel will take what feels like an age to turn to the amber colour you want, to be able to add the cream and the other ingredients. It will just be a clear bubbly liquid for god knows how long, and then suddenly start turning into a golden delicious amber caramel. Keep an eye on it, and don’t walk away… its kinda magical to watch it to be honest. Also, it smells utterly delicious.


After the caramel turns into the delicious amber colour, you have to add in the cream, and watch it bubble up whilst you whisk. Add in the butter, the vanilla, and then the salt, whisking in-between each one.

You can add the butter first, and then add the cream as well, but either way both my butter and cream are more towards room temperature at this stage as fridge cold ingredients could cause the ingredients to seize and create a lumpy caramel.

When following this recipe, you end up with a gorgeous, silky smooth caramel that you can use in all sorts of treats. You can see the vanilla speckles in mine, amongst the gorgeous golden colour, and now you’re salivating? Right?

Tips and Tricks

  • This caramel will last for 2+ weeks in your refrigerator, if stored in a clean and sterile container. 
  • The sea salt is optional, and so is the vanilla 
  • You can use this caramel in soooo many recipes in my blog and I really recommend it! My favourite recipe to use it with it my salted caramel pretzel cupcakes – YUM!


Homemade Caramel Sauce!

Easy and delicious homemade caramel sauce made with six ingredients, and better than any shop bought!
Print Pin Rate
Category: Dessert
Type: Caramel
Keyword: Caramel, Salted Caramel
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Author: Jane's Patisserie


  • 250 g white granulated sugar
  • 75 ml water
  • 200 ml double cream
  • 60 g unsalted butter
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt


  • In a large heavy based saucepan, add the water and sugar.
  • Heat on a low-medium heat, and stir constantly until the sugar has dissolved into the water. The water will still look a touch cloudy when dissolved, but there will be no sugar granules any more. 
  • Once the mixture has dissolved together, and it starts to bubble slightly, turn the heat up higher and STOP STIRING.
  • Leave the mixture alone, and do not touch it. Wait for the mixture to boil away to an amber colour. This often takes between 5-10 minutes, depending on your pan, and hob etc.
  • Once the mixture has turned to the correct colour, take it off the heat and pour in the cream and whisk in, and add the butter and whisk again (Or, add the butter and then the cream). The mixture will bubble quite a lot but whisk well.
  • Add in the vanilla, and again whisk. Finally, add in the salt and whisk again. 
  • Once all combined, pour into some clean, and appropriate containers such as jars, and leave to cool on the side. Once completely cool, refrigerate. 


  • You really need to keep an eye on the caramel when its turning to the amber colour. There are seconds between it turning from a delicious amber colour, to burnt. 
  • It can take ages for it to turn to a different colour, but thats just the process it takes. It's basically heating up, and once it reaches a certain point, it'll turn to the caramel. 
  • The caramel should be kept in the fridge, but it will get harder in the fridge.Microwave to soften what you need. 
  • It'll last in the fridge for up to two weeks as long as the container its put into is spotlessly clean. 

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Michelle on December 29, 2023 at 2:25 pm

    5 stars
    I have been so worried about making caramel for so many years having watched so many horror attempts on YouTube. Your recipe made it so easy and clear. I paired it up with a gingerbread cheesecake for Christmas this year, and it was a huge success.

  2. Sarah on June 14, 2023 at 5:08 pm

    This recipe is so lovely 🤩
    When I add the cream I tend to get sugar crystals or even a large hard lump of sugar caught in the whisk, they are removed with a sieve but I wonder what am I doing that causes it when I’m adding the cream? I feel if I’m removing big lumps it may be altering the texture a lot from the recipe.

    • Jane's Patisserie on July 18, 2023 at 2:01 pm

      Ah no! Try heating the cream before you add it to the sauce as it may be that the cream is too hot – also, add in 2-3 sections rather than all at once! x

  3. Morag Noble on August 23, 2022 at 9:19 am

    5 stars
    Can you make this sauce with plant cream & dairy free butter to make this dairy free as our granddaughter is dairy free & I would love to try this sauce for her. Thank you

    • Jane's Patisserie on August 23, 2022 at 12:24 pm

      Hiya! Unfortunately I have not tried this, however it is definitely worth a go! Let me know how it goes! x

  4. Sue on April 14, 2022 at 4:35 pm

    Hi how can I thicken my caramel

    • Jane's Patisserie on April 16, 2022 at 9:43 am

      Storing it in the fridge tends to naturally thicken it! x

  5. Jayne on February 14, 2022 at 9:06 am

    5 stars
    I am so buzzed, I made this yesterday and it worked first time, it set perfectly and tastes really good. I had tried to make caramel twice before but the sugar crystallised both times, so I had given up, neither recipe was from your blog. So pleased I built up the nerve to try again thanks to your clear and detailed instructions. It’s like you hold our hand and walk us through.

  6. Nicola Penistone on February 11, 2022 at 8:09 pm

    Hi i found a cheesecake recipe that calls for 300g Dulce De Leche (mainly on top). Could i use this instead

    • Jane's Patisserie on February 15, 2022 at 3:40 pm

      Hiya! Which recipe would this be for? x

  7. Sharon on December 23, 2021 at 9:31 pm

    Hi Jane

    I always follow your recipes, they are great and delicious, I am looking to make a peanut caramel mousse tart, would this sauce be okay for that? My tart will be made in a 9” round tin, would the measurements still be the same

  8. Chloe on December 2, 2021 at 8:19 pm

    5 stars
    Hi Jane I’m using this as a gift for people for Christmas however can I use fresh double cream? Or do I need to use something like elmlea cream? Also if I use fresh cream how long can this last in a jar in the fridge?


    • Jane's Patisserie on December 3, 2021 at 12:22 pm

      Hiya! Jane always recommends using real cream! And it will last for up to 2 weeks! x

  9. Hels_pantry on September 14, 2021 at 7:32 pm

    5 stars
    Just made this and I have to say , not being a lover of caramel usually, that this is delicious..
    My first attempt at making it and its turned out perfect .
    Jane I love all your recipes so much , have made sooo many of them and all turn out amazing ! THANK YOU .😊You have given me the confidence to make my dream a reality and I now have a page on Instagram selling my bakes .

  10. Mrs E on June 11, 2021 at 8:46 pm

    5 stars
    Wow! Amazing recipe. I have tried many caramel recipes in the past and they’ve never quite turned out right.
    This one did- I used caster sugar (as I didn’t check what I had) and whilst it was a lot quicker it worked perfectly.
    I didn’t use salt as I have used it as the caramel element of your caramel apple crumble pie.

    • Jane's Patisserie on June 14, 2021 at 11:17 am

      Aww thank you very much!xx

  11. Laura on April 27, 2021 at 10:59 am

    Obsessed with your recipes, they are awesome.
    Just wondering if I froze teaspoons of this caramel sauce could they be used in cookies to give a runny caramel middle? I’ve tried your caramel cups but really looking for a salted caramel traditional cookie shape. Thanks x

    • Jane's Patisserie on May 6, 2021 at 1:24 pm

      Hey, unfortunately caramel does not freeze in the same way as spreads such as nutella, so it doesn’t really work xx

  12. K on April 17, 2021 at 9:41 pm

    Hello this is my first time making caramel from scratch so I’m really nervous haha I don’t want to waste my double cream if it goes wrong (always preparing for the worst lol) so would it be okay to half the recipe so I’m only using 100ml of double cream, as I just want this to be a taste taster x

    • Jane's Patisserie on April 26, 2021 at 3:05 pm

      Hey, the risk of changing the quantities is that it will not work the same, have faith in yourself I am sure you will smash it!xx

  13. Sarah on April 11, 2021 at 5:43 pm

    5 stars
    Hey jane,
    Is it okay to use Stork instead of butter? Thanks xx

    • Jane's Patisserie on April 13, 2021 at 8:31 pm

      I wouldn’t recommend it – you want actual butter! x

  14. Helen King on March 17, 2021 at 7:45 am

    Hi, I made this caramel yesterday and it turned out great or I thought it did, once I poured it onto the brownie it went hard and ended up like a toffee instead of a sauce! I want to have a caramel drip for a chocolate cake I’m making but am guessing it will just solidify on the cake like it did the brownie , did I do something wrong?

    • Jane's Patisserie on March 23, 2021 at 3:27 pm

      Ohh that sounds over done for sure! It’s worth boiling a little less, but also if it went into the fridge it will go more solid in there! x

  15. Amethyst Bethany on February 22, 2021 at 5:46 pm

    5 stars
    i’ve attempted caramel from a different recipe twice before, it failed and went really hard – had to be binned. This recipe was so easy i made it first try and it tastes amazing, fully rate it !

  16. Paul on February 18, 2021 at 9:29 pm

    Hi Jane

    The first time I made this it was perfect and now ever since whenever I add the cream in a lot of the sugar ends up clumping up in the bottom and it doesn’t go very thick – can you tell me what I’m doing wrong?

    • Jane's Patisserie on February 25, 2021 at 2:03 pm

      Oh no! It may be worth bringing the cream towards room temp first and see if that helps x

  17. Lola Fox on January 28, 2021 at 12:20 pm

    5 stars
    Hi Jane , I tried this yesterday for the first time and it turned out perfect, exactly as described. Thank you so much for the simplified guidance and additional notes which are invaluable. I added the salted caramel sauce to mini cheesecakes I was baking and it took them to a whole new level of tasty! Got one very happy partner on my hands now who now wants this salted caramel sauce added to everything!! Thanks again Jane xx 😁

  18. Carly on January 20, 2021 at 7:19 pm

    5 stars
    Great recipe. Always been nervous to make caramel sauce and kept putting it off until now. I went for it and to my suprise I got it right first time.. Oh and it tastes amazing!

  19. Stef on January 12, 2021 at 11:53 am

    5 stars
    Hi Jane, I made this caramel last month to fill a biscoff birthday cake it was amazing! I froze some of the sauce and I’m wondering if you think it’d be the right consistency for a drip on a cake? Thanks!

    • Jane's Patisserie on January 13, 2021 at 12:28 pm

      Hey! Ahh yay! yes it should work well – caramel can drip quite far though so you don’t need to use much per drip x

  20. Emily on January 10, 2021 at 7:52 pm

    Would the carnations caramel work in the middle of a brownie mix? Would you sandwich it in before baking or cook the brownie first, slice in half and then put the caramel in?
    Thank you x

  21. Daniel on January 8, 2021 at 4:16 pm

    Hi. When I make the caramel, upon adding the cream I get a lot of sugar solidifying in a hard coat around the edge, and it takes an age of slow warming to remove and dissolve, although I still end up with small marbles in the bottom of the sauce. What am I doing wrong?

  22. Louise O'Reilly on December 26, 2020 at 12:09 pm

    Hi Jane

    Would single cream work with this receipe?

    • Jane's Patisserie on December 26, 2020 at 9:48 pm

      No, the double is important otherwise it will be too thin x

  23. Lauren on December 23, 2020 at 6:49 pm

    5 stars
    I was so disappointed with my first attempt at making this sauce. The sugar curdled into a ball when I put the double cream in ( off the heat) maybe i didn’t leave the sugar to caramelise enough so I will try again. I made your vanilla cheesecake which looks the biz and thought this sauce would compliment it. Practise makes perfect.

  24. Ashley on December 19, 2020 at 11:16 pm

    Hey Jane,

    I made this caramel today and third time was the charm! Will this be okay for your banoffee recipe? Also, silly question- when you leave it to cool at room temperature before popping it in the fridge, do you wait till it’s cooled before popping on the lid or do you put in on straight away and leave to cool with lid on?

  25. Tammy Chapman on December 7, 2020 at 9:09 pm

    I think the quantity of water is too low. I tried three times and it failed. I then increased water and it worked

    • Jane's Patisserie on December 7, 2020 at 9:15 pm

      That’s fair enough – I have never required the extra water. Sometimes the pan can cause a problem or even the heat that you put the mixture on as it will change how it boils!

    • Tammy Chapman on December 8, 2020 at 6:33 am

      4 stars
      Thanks Jane. I have made this before and I am sure it was this recipe. It was definitely one of yours as I made the caramel cupcakes! Used the same pan so not sure what went wrong! Must be the temperature I think?

    • Jane's Patisserie on December 8, 2020 at 10:21 am

      Yes it definitely can be then – if the heat is too high it can cause a problem because it won’t dissolve in the same way! xx

  26. Nic on November 26, 2020 at 3:30 pm

    Hi Jane,
    Is this caramel suitable for salted caramel brownies? I want to sandwich it between brownie batter and drizzle some on top too. Is this best or is the caramel from something like your millionaire brownies better (with the addition of salt) ?
    Thanks 🙂

    • Jane's Patisserie on November 26, 2020 at 3:59 pm

      It should work perfectly for that! The millionaires caramel is designed to set whereas this is designed to be used like a sauce so I’d use this one x

  27. Ruth Preston on November 2, 2020 at 10:17 am

    Hi Jane!

    Would this caramel work to mix through with cornflakes to make cornflake squares? (A bit like your Rice Krispie treats). Would I need to add some marshmallows?

    • Jane's Patisserie on November 2, 2020 at 10:21 am

      Ooh in all honesty I am not sure! I would say marshmallows would help as that would bind it more!

  28. Nicole on October 31, 2020 at 7:57 pm

    Thanks for the recipe. Would I be able to use this caramel in buttercream to make it caramel buttercream?

  29. Maisie on September 10, 2020 at 5:26 pm

    5 stars
    Hi Jane!
    Firstly – I aboslutely love all of your recipes, I have made so many! And my mum always makes my birthday cake, homemade obvs!, and i always ask for a specific cake of one of your amazing recipes. My birthday is in 2 weeks, and its my 16th and I asked for my mum to make the chocolate orange cake! Can’t wait!
    This caramal recipe, looks really good, would it work in substition of Dulce de Leche or carnations caramal, as I want to make the salted caramal chocoalte tart as part of my GCSE NEA Exam cook, but wanted to make my own caraml (as its more complex and is a higher skill) – do you think that it would work?
    Thanks Maisie 🙂

    • Jane's Patisserie on September 11, 2020 at 8:42 am

      Hey! Yes this would work in place of – you just need to make sure you follow the steps carefully and it’s the perfect caramel sauce! x

  30. Liza Presho on September 6, 2020 at 9:39 am

    Hi would this work using dairy free butter and the elmlea plant double cream?

    • Jane's Patisserie on September 7, 2020 at 2:49 pm

      I’m honestly not too sure – I would imagine it would work, but the properties of the cream in particular are very different so I am unsure! x

  31. Hannah on September 4, 2020 at 4:36 pm

    5 stars
    This is the 2nd recipe I have tried for caramel after the 1st tasted too sickly and grainy. This is absolutely perfect!! I love caramel so I was disappointed on my first try but this is sooo good 🙂
    I’m using it in your white choc and caramel blondies!
    Thank you!

    • Jane's Patisserie on September 4, 2020 at 7:54 pm

      Ahh yay! I’m so glad you loved it!!

  32. Chloe on July 23, 2020 at 6:08 pm

    Hi! Currently making this caramel now, I tried it yesterday but I burnt it🙄 hopefully this time I wont😂 can this caramel be used in your recipes when it says carnation caramel as a substitute? Was hoping to make the mars bar brownie but add a little caramel aswell, would this also work or would it just turn into a gooey mess? Thanks! X

    • Jane's Patisserie on July 23, 2020 at 7:19 pm

      Hey! So yes it can be used in place of carnation caramel such as my Rolo Cheesecake for example – it can be slightly different and can firm up in the fridge so keep it at room temp (but fully cooled) before using in a cold dessert, but something like brownies it should be okay, if you don’t add too much! x

    • Courtney Kares on October 23, 2020 at 9:43 pm

      Hi there! Will this work as a thin layer in an icecream cake without being difficult to cut through?

  33. Sian on July 15, 2020 at 7:34 pm

    Hi Jane!
    Planning to make a banoffee pie this weekend. Would this caramel be a suitable sauce to put inside of the pie? Also, can caster sugar be used instead of white granulated sugar? Thank you! X

    • Jane's Patisserie on July 15, 2020 at 8:49 pm

      So the caster sugar changes the timings of making the sauce – such as the sugar dissolves quicker and therefore can burn quicker, but otherwise it can work! x

  34. Michelle Mota on July 4, 2020 at 10:37 pm

    Hi Jane,. Would this caramel be suitable as a cake filling? Thanjs xx

  35. Ellen Connolly on July 4, 2020 at 10:44 am

    Hi jane
    I’m looking for a caramel that I could use to go over a flapjack for a banoffee style, or snicker style flapjack , would this be thick enough?

    • Jane's Patisserie on July 4, 2020 at 7:03 pm

      Hey! Probably not – it’s best to use a millionaires style caramel!

  36. Elisha on June 27, 2020 at 5:54 pm

    5 stars
    Hi Jane the colour of my caramel seems to be very yellow

    • Jane's Patisserie on June 27, 2020 at 7:34 pm

      What exact ingredients did you use? how did you boil it? what pan did you use? how long did you boil it for?

    • Elisha on June 28, 2020 at 2:23 am

      I used exactly what the ingredients say and good quality am I not boiling the water and sugar long enough maybe

    • Jane's Patisserie on June 28, 2020 at 9:06 am

      Okay yes I would say you aren’t getting the caramel to boil for long enough so the colour is lighter! x

  37. Judles on June 24, 2020 at 2:19 am

    5 stars
    Sorry Jane, is this caramel sauce not suitable to swirl through ice cream (to go in the freezer)? Do you have another caramel recipe for ice cream as I was looking to do the crunchie/honeycomb ice cream? Thank you x

    • Jane's Patisserie on June 24, 2020 at 12:58 pm

      I wouldn’t use this caramel as a base sauce personally, you want to stick to the condensed milk type – but swirling through it should be okay, the texture is just slightly different!

  38. Judles on June 24, 2020 at 2:14 am

    5 stars
    Hi Jane, roughly how much caramel sauce does this make in ml would you say? Thanks! c

  39. Kay on June 19, 2020 at 8:47 pm

    Hi Jane, thanks so much for the recipe – I nailed it on my second try and it was delicious!

    I’m making this to form part of a frosting for a friend’s birthday cake this August (currently doing test runs!). She’s asked for it to be lactose free as her father is intolerant. I used lactose free cream, but later on realised I’d used regular butter, and so I need to find a lactose-free substitute. Do you have any thoughts on whether this would still work with an unsalted lactose-free butter?

    Thank you in advance 🙂

    • Jane's Patisserie on June 20, 2020 at 4:27 pm

      Hey! Oooh so if the lactose free cream worked, that’s great! And lactose free butter should also work, but sometimes as it’s not actually butter it can seem more oily/split a bit – so if it does split, bring it off the heat and just beat like absolute crazy and it should come back together x

  40. Katy on June 18, 2020 at 2:59 pm

    Hi Jane,

    Would this caramel work swirled into one of your ice cream recipes? I don’t want the caramel swirled in to freeze solidly.

    • Jane's Patisserie on June 18, 2020 at 7:17 pm

      Hey! This one may freeze more than the other as the other has the right preservation method! x

  41. John on June 14, 2020 at 4:04 pm

    Thanks for the recipe, we loved it!

    I’d like to make a smaller cheescake though, about half the size. Would you just half the recipe?

    • Jane's Patisserie on June 14, 2020 at 4:55 pm

      Hey! This depends on the recipe, but typically a 6″ tin fits half a cheesecake recipe.

  42. Claudia on June 7, 2020 at 10:04 am

    Hi Jane, would I be able to use this as a filling in cupcakes and it still be soft/runny? (I used another caramel sauce recipe from another website and it’s lovely and runny once made and put into the cupcakes but starts to set quite thick even at room temp, so my it’s almost like a soft toffee in my cupcake! (Which isn’t what I want, I want more of a runny spread type consistency)
    Thank you xx

    • Jane's Patisserie on June 7, 2020 at 10:07 am

      Hey! This tends to thicken a lot more once it’s put in the fridge, and will thicken a bit anyway at room temp, but not nearly as much! x

  43. Jade on June 6, 2020 at 5:18 pm

    Can this sauce be made in advance and frozen?
    Thanks! X

  44. Rachel on June 4, 2020 at 10:34 pm

    Hi! Just wondering if I’m able to use whipping cream instead of double cream to make this caramel sauce? Or will it affect the thickness? Thanks!!

    • Jane's Patisserie on June 4, 2020 at 10:50 pm

      Hey! It could affect the thickness as the fat content of whipping cream is quite different x

  45. Amy on June 4, 2020 at 1:55 pm

    5 stars
    Hi Jane, I’ve made this sauce before and its amazing. I wanted to make another batch, but can’t get hold of granulated sugar at the moment. Can I use caster sugar? I’m wondering if I should just leave out the water?

    • Jane's Patisserie on June 4, 2020 at 7:45 pm

      Hey! You follow the recipe as it is, but the sugar will dissolve quicker is all so be careful to not over do it! x

  46. Christine on June 2, 2020 at 9:25 pm

    5 stars
    wonderful recipe I was very tempted to stir at the bubbling point but kept to the recipe and the results AMAZING I have never made caramel before My taster (husband) gave it 10/10 Thank you I will be visiting your recipe page soon

  47. Wennsdai on May 29, 2020 at 8:38 am

    Can I use this caramel on a cheese cake or because when it’s in fridge it goes hard will it not work x

    • Jane's Patisserie on May 29, 2020 at 2:04 pm

      Hey so this caramel can be used in the cheesecake or even a drizzle – but you may want it to be more at room temperature before using! x

    • Eloise Panter on June 4, 2020 at 5:30 pm

      5 stars
      This recipe is so quick and easy I love it. Thanks for another great recipe Jane!

  48. Elizabeth Clark on May 15, 2020 at 9:26 am

    How do I thicken up the sauce, it’s quite runny 🙂

    • Jane's Patisserie on May 16, 2020 at 3:08 pm

      It will thicken up nicely in the fridge by itself! x

  49. Hayley Simmonds on May 12, 2020 at 11:25 pm

    Hi Jane!
    Love your recipes and thanks so much for giving us lots of yummy things to make at the moment. Quick question – I made this caramel sauce a few days ago. It’s delicious and I love the thickness but it started going slightly grainy after about a day when it had fully cooled down. Obviously the sugar is crystallising out a bit but I’m not sure why…any help/advice much appreciated because the taste is amazing!
    Thanks 🙂

    • Jane's Patisserie on May 13, 2020 at 2:27 pm

      Hey! Ahh yay!! Sometimes this can happen due to the heat change – or I’ve been told it can even be down to the utensil used when making it weirdly enough!! It may be worth adding a tiny amount of lemon juice at the beginning if you make it again, or when making it make sure that none of the sauce is catching up the side of the pan as this can cause a few issues too!! xx

  50. Millie on May 1, 2020 at 8:49 pm

    I’ve just made this and its delicious but how long will it last for?

  51. Gail Fitzpatrick on December 19, 2019 at 5:40 pm

    I have tried 4 Carmel recipes with failure in all. I want to make turtle candy. Having trouble getting 250 degrees on my thermometer Its a ew one howcanI check it

    • Jane's Patisserie on December 19, 2019 at 9:38 pm

      This is for caramel sauce – not a hard caramel!

  52. Jen on November 12, 2019 at 9:38 am

    Hi Jane,
    I was wondering if you have a favorite saucepan you would recommend for all things caramel making? I get by with the one I use but I am thinking of investing in a decent one and any advice would be great!!
    Thank you in advance,

    • Jane's Patisserie on November 12, 2019 at 4:06 pm

      The only pans I use now are eaziglide never stick 2 – they’re a little pricey, but 100% worth it in my opinion! I bought mine from John Lewis x

  53. Sarah McHugh on October 30, 2019 at 4:43 pm

    5 stars
    Jane I just made this and wanted to say thank you for such an easy caramel recipe. It is sooo delish. I also used golden granulated sugar as only had this one and seemed to work just fine. *****

  54. Dorothy\ on April 22, 2019 at 1:13 pm

    5 stars
    is the same kind of caramel sauce I would use when I make chocolates, never made caramel ones yet though but want to try. I s the salt a must as I have high blood pressure, I use half salt for eating, please reply to my email I am a senior and not good with computers thankyou, llove your sweet recipes. but I also have type two diabetes but still eat sweets unfortunately

  55. Carla on August 22, 2018 at 11:07 am

    Love your recipes! Your webiste is my go to when looking for a new recipe to try out!
    How could I make a thicker caramel? Obviously altering amounts will alter the taste! I want salted caramel to add to my brownie recipe, but if I add a sauce it just bubbles into the batter whilst cooking. Although tastes yummy, you lose those lovely bites of chewy salted caramel that I have had in bought brownies in the past. Any suggestions? Thanks x

    • Jane's Patisserie on August 23, 2018 at 9:13 am

      I would say that this is quite thick, its not runny by any means if done correctly. You could try using caramel sweets inside, so that they melt from a solid instead?

  56. Iris millet on May 1, 2018 at 9:57 pm

    When making the carmel. I find it grains after a day in fridge. Why is it foing that. Nice and smooth when first made?

    • Jane's Patisserie on May 1, 2018 at 10:00 pm

      Is it this recipe or a different one? If its a different one its hard to tell. If its this one, it should still be smooth but will be stiffer. It might be that yours was on the verge or crystallising so it can go a bit grainy, but heating it for 10-20 seconds in the microwave should make it fine!

  57. Jules on April 30, 2018 at 6:03 pm

    5 stars
    Totally agree with adding the Sea Salt Jane, makes yummy taste deliiiiiissssshous. Maldon does it for me too, great recipe I will have to try

  58. Kelly | Maverick Baking on April 30, 2018 at 12:49 pm

    Yesssss – homemade is always the best, especially with the added salt!

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