Complexity: Medium


  • 2 cups sugar
  • ΒΌ cup water
  • 6 oz butter, cut in small cubes
  • 1 cup heavy cream
  • 1 tsp vanilla essence


  1. Place the sugar and water in a large heavy duty saucepan. Cook over medium high heat until the sugar is melted and reaches a golden brown to light amber colour. Do not stir the sugar during cooking, but you may swirl the pan intermittently. Use a pastry brush dipped in water to brush any crystalized sugar from the sides of the pan.
  2. When the sugar has reached the right colour, quickly add the butter and stir immediately until melted. Be careful as the mixture will bubble vigorously.
  3. Remove from heat. Add the vanilla essence to the cream and add the cream stirring continuously until smooth.
  4. Let the caramel cool completely before using and store the remaining sauce in the refrigerator.