Caramel Sauce Recipe

Golden caramel sauce.

Photo of homemade caramel sauce
Homemade caramel sauce

This recipe yields about 100 ml (6 3/4 Tbsp) caramel sauce.

Caution: hot sugar can cause severe burns.


  • Granulated sugar (white), 100 g (1/2 cup)
  • Water (boiling), 100 ml (6 3/4 Tbsp)


  1. Heat a heavy-bottomed saucepan over a medium-low heat for a few seconds
  2. Put the sugar in the saucepan and shake to spread evenly
  3. Heat the sugar for about 5 minutes until the edges start to melt and turn lightly golden
  4. Gently shake the saucepan and lower the heat
  5. Continue to melt the sugar for about 10 minutes, shaking occasionally, until all of the sugar turns into a deep golden liquid
  6. Be careful not to burn the sugar as this will give the caramel a bitter flavor
  7. Remove the saucepan from the heat and add the boiling water (be careful of the hot steam and spluttering caramel)
  8. With a wooden spoon, stir well to dissolve any remaining lumps
  9. Return the saucepan to the heat and simmer for a few minutes until the caramel becomes a little syrupy
  10. Remove the saucepan from the heat and leave to cool (the caramel will thicken to the consistency of runny honey)

How to serve

Use for topping desserts or for baking.