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.