Caramel sauce




300g granulated sugar

150ml water

240g double cream

80g salted butter


Preparation Method


Mix the sugar and water in a clean pan, bring slowly to a boil.


Continue to boil until the sugar turns to a rich red/brown colour.


Pour in the cream and whisk vigorously for a few minutes.


Add the butter and mix well.


Allow to cool and use.




This recipe makes a pouring sauce. If you want a thicker fudge to fill cupcakes with then reduce the amount of double cream to 120g.