This Mary Berry Caramel Sauce is a velvety and indulgent recipe, which calls for rich light muscovado sugar and thick double cream. It’s the perfect foolproof topping for desserts, ready in about 10 minutes.
Mary Berry Caramel Sauce Ingredients
- 100g (4oz) butter
- 175g (6oz) light muscovado sugar
- 200ml (7fl oz) double cream
- 1 tsp vanilla extract
- ½ tsp sea salt flakes (optional, for Salted Caramel)
How To Make Mary Berry Caramel Sauce
- Melt the base: Place the butter and light muscovado sugar into a medium heavy-based saucepan. Heat gently over low heat, stirring occasionally with a wooden spoon until the butter has melted and the sugar has completely dissolved. You should not feel any gritty crystals on the bottom of the pan.
- Add the cream: Once the sugar and butter have combined into a dark, bubbling syrup, carefully pour in the double cream. Stir immediately to mix the cream into the hot sugar mixture.
- Simmer and thicken: Turn the heat up slightly to medium. Let the sauce bubble gently for about 3–4 minutes. Stir it frequently. The sauce will darken slightly and thicken to a coating consistency.
- Flavor and finish: Remove the pan from the heat. Stir in the vanilla extract. If you want to make Mary’s Salted Caramel Sauce, stir in the sea salt flakes now.
- Cool: Pour the sauce into a heatproof jug or jar. It will be runny while hot but will thicken considerably as it cools. Serve warm or at room temperature.
Recipe Tips
- Muscovado is key: Do not substitute white sugar. Mary’s method relies on the natural molasses in muscovado sugar to provide the “caramel” flavor instantly. White sugar will just result in a sweet, pale milk syrup unless you burn it first (which is a different, harder method).
- Don’t boil too long: If you boil the mixture for too long (past 5 minutes), it will turn into soft toffee/fudge when it cools, rather than a pouring sauce.
- Safety first: Boiling sugar is extremely hot (hotter than boiling water). Be very careful when pouring the cream in, as it may bubble up vigorously.
- Grainy sauce: If your sauce feels grainy, the sugar didn’t dissolve properly in step 1. You can try heating it very gently again to melt the crystals, but be careful not to overcook it.
What To Serve With Mary Berry Caramel Sauce
This versatile sauce improves almost any dessert.
- Vanilla Ice Cream: The ultimate simple sundae.
- Sticky Toffee Pudding: The traditional partner.
- Apple Pie: Drizzle over a slice of warm pie.
- Pancakes or Waffles: A decadent breakfast topping.
- Cheesecake: Pour over plain cheesecake before serving.
How To Store Mary Berry Caramel Sauce
- Refrigerate: Store the sauce in a sterilized jar or airtight container in the refrigerator for up to 1 week. It will solidify in the fridge.
- Reheat: To serve, spoon the desired amount into a bowl and microwave for 10–20 seconds, or place the jar in a bowl of hot water to loosen it up.
- Freeze: You can freeze the sauce in a freezer-safe container for up to 3 months.
Mary Berry Caramel Sauce Nutrition Facts
- Calories: 180kcal
- Protein: 0.5g
- Carbohydrates: 18g
- Fat: 12g
- Saturates: 8g
- Sugar: 18g
- Salt: 0.1g (without added salt)
Nutrition information is estimated per tablespoon (approx. 20g).
FAQs
It is not recommended. Single cream has a lower fat content and is much more likely to curdle when added to the boiling sugar mixture. Double cream (heavy cream) provides stability and richness.
You can substitute the butter for a plant-based block butter and the cream for full-fat coconut milk or a plant-based double cream alternative, though the flavor will be slightly different.
If the sauce splits and you see a layer of oil on top, it was likely boiled too vigorously or the temperature changed too fast. Remove from heat and whisk furiously (or use a stick blender) to re-emulsify it.
Try More Recipes:
- Mary Berry Cheese Sauce Recipe
- Mary Berry Cranberry Sauce Recipe
- Mary Berry Orange Sauce for Duck Recipe
Mary Berry Caramel Sauce Recipe
Description
A quick and foolproof toffee-style caramel sauce made by simply melting butter, muscovado sugar, and cream—no candy thermometer required.
Ingredients
Instructions
- Melt butter and muscovado sugar in a pan over low heat.
- Stir until sugar is completely dissolved (no graininess).
- Pour in cream and stir to combine.
- Simmer gently for 3–4 minutes until thickened.
- Remove from heat and stir in vanilla (and salt if using).
- Pour into a jug and cool slightly before serving.
Notes
- Using light muscovado sugar gives the sauce a complex, treacle-like flavor profile that distinguishes it from standard sugary syrups.
- This sauce thickens significantly as it cools; if you want a hot pouring sauce, take it off the heat while it still looks slightly thinner than you want the final result to be.
- This recipe is essentially the sauce component of Mary’s famous Sticky Toffee Pudding, making it a reliable staple for any sponge pudding.
