Caramel sauce

Make easy caramel sauce by melting sugar in a thick-bottomed pan without stirring until the edges turn golden. Turn down the heat and add butter while stirring the mixture. Next, pour water and double cream into the pan and stir until it has a smooth, slightly thick texture. Finally, let it simmer for a few minutes before pouring the sauce into a bowl or jug and letting it cool completely or enjoy it lukewarm.

The caramel sauce will start to thicken as it cools. But if you find your sauce is too thin, let it simmer on the stove until it cooks down. Once the liquid in the sauce evaporates, it will thicken considerably. You can also add a tablespoon of corn-starch mixed with water. Stir the mixture at low heat until the sauce begins to thicken.

Store the thick caramel sauce in an airtight container – preferably a glass mason jar – at room temperature for up to 3 days. When stored in the fridge, the sauce will keep well for even longer, so you can use it for 2-3 weeks. However, the sauce will harden slightly because of the cold temperature. You can leave it at room temperature for a few hours or warm it in the microwave at low heat until the texture is smooth again.

The thick golden sauce is a popular topping for many delightful treats. Use the caramel sauce for coffee, drizzle it on top of soft velvety ice cream, or pour it into a cake batter. The sweet caramel flavour pairs wonderfully with dessert and snacks. But the delicious sauce can also be used as a coating for chicken nuggets, combining crispy and sweet flavours – you need to try it before you judge it. 

Hold on to your caramel sauce for a little longer by freezing it. Allow the sauce to cool and transfer it to an airtight freezer-safe container. Leave at least 1-2 cm of space at the top of the container to give the sauce room to expand as it freezes. The sauce can last for up to 3 months in the freezer. When you are ready to use it, defrost the sauce overnight in the fridge or for a few hours at room temperature and warm it slowly before using it to get a smoother texture.

Depending on how it is stored, caramel sauce can last between 3 days to 3 months. If you know you are going to use it all at once, you can simply let it sit in a jar at room temperature. But if you want to keep it longer, it needs to be stored in an airtight container in the fridge or freezer.

There are 2 ways to reheat caramel. If the sauce is frozen, it needs to thaw in the fridge or at room temperature before heating it. Scoop the thick caramel into a microwave-safe container and heat it in 30-second increments until the sauce is smooth and pourable. Alternatively, put the sauce in a bowl and place it in a pan with simmering water. Stir the caramel for a few minutes until it is warm and smooth.