Caramelising Sugar sounds scary? Follow my recipe, and you will never ruin your saucepan. You won’t spend hours cleaning the disaster. My recipe uses Caster Sugar, so you will see the colour change clearly, and that means you will know exactly when to stop cooking. ‘Caramel Sauce’ can be EASY!


Caster Sugar 1/2 cup *OR White Sugar
Water 2 tablespoons
Butter 40g
Cream 100ml

  1. Place Sugar and Water in a saucepan. Heat over medium heat, shaking the saucepan occasionally.
  2. You will see the syrup getting yellowish colour. Soon it turns light brown, then remove from heat.
  3. Add Butter and stir until Butter melts as the mixture becomes bubbly. *Note: If the colour is getting darker than you expect, cool the bottom of the saucepan.
  4. Add Cream and mix well. Heat the mixture again to warm up if required.