Mary Berry Caramel Sauce Recipe

This Mary Berry-inspired caramel sauce is a silky, glossy pour-over that tastes deeply buttery with a rounded toffee sweetness. It is the kind of sauce that clings to the back of a spoon and turns anything from ice cream to sponge pudding into a proper dessert. It is very achievable for beginners as long as you take your time and keep a close eye on the sugar. Total time is about 15 minutes, start to finish.

Ingredients

For the caramel base

• 200g caster sugar
• 60ml water
• 1 tsp lemon juice or golden syrup (optional, helps prevent crystallising)

To finish the sauce

• 90g unsalted butter, cut into cubes (room temperature)
• 120ml double cream, warmed (not boiling)
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt (optional, for salted caramel)

How to Make Mary Berry Caramel Sauce

• Prepare the oven: Preheat the oven to 120°C or 100°C fan. This is optional, but it is handy for warming a heatproof jar so the caramel stays pourable while you decant it. Pop the clean jar on a tray in the oven while you make the sauce.
• Get set up (this matters with caramel): Measure everything before you start. Warm the double cream in a small pan or in the microwave until just warm to the touch. Cube the butter and keep it close by. Caramel moves quickly once it begins to colour.
• Dissolve the sugar: Tip the caster sugar and water into a heavy-based saucepan. Add the lemon juice or golden syrup if using. Place over a low heat and stir gently just until the sugar dissolves and the liquid looks clear.
• Cook the caramel: Turn the heat up to medium-high and bring to a steady boil. Do not stir. Let it bubble until it turns a rich amber colour, swirling the pan occasionally for even colouring. This usually takes 6 to 10 minutes, depending on your hob and pan.
• Mix in the butter (carefully): Take the pan off the heat. Add the butter a few cubes at a time, whisking until each addition melts. The caramel will foam up, so use a saucepan with plenty of room.
• Add the cream and smooth it out: Slowly pour in the warm double cream while whisking constantly. Keep whisking until the sauce is glossy and completely smooth.
• Cool and assemble (jar it up): Stir in the vanilla and salt if using. Leave the caramel sauce in the pan for 5 to 10 minutes to settle, then carefully pour into the warmed jar. Let it cool to room temperature with the lid off, then seal and store.

Tips for Perfect Caramel Sauce

Why did my caramel crystallise and go grainy?

Crystallisation usually happens if sugar crystals cling to the sides of the pan and get stirred back in. Next time, dissolve the sugar gently at the start, then avoid stirring once it boils. If you see crystals on the sides, put a lid on the pan for 1 minute so steam washes them down.

How do I stop the caramel turning bitter?

Colour is everything. Aim for deep amber, not mahogany. Caramel keeps cooking for a moment after you remove it from the heat, so take it off just before it looks “done” to you. A light-coloured pan makes judging the colour much easier.

Why did the sauce split or look oily?

This can happen if the butter or cream are too cold or added too quickly. Warm the cream first and add it in a slow stream while whisking. If it still looks separated, whisk over a very low heat for 30 to 60 seconds until it comes back together.

How do I make it thicker or thinner?

For thicker sauce, simmer it gently for 1 to 2 minutes after adding the cream, then cool. For thinner sauce, whisk in an extra tablespoon or two of warm cream at the end.

Serving Suggestions

• Drizzle over vanilla ice cream, banana splits, or profiteroles.
• Pour warm caramel sauce over sticky toffee pudding or steamed sponge.
• Swirl into cheesecake, brownies, or chocolate cake batter before baking.
• Spoon over pancakes, waffles, or French toast with toasted pecans.
• Stir a spoonful into coffee or hot chocolate for a caramel latte-style treat.

Storage

Room temperature

If your kitchen is cool, you can keep caramel sauce in a sealed jar for up to 24 hours. For best flavour and safety, I recommend refrigerating it after it has fully cooled.

Refrigerator

Store in an airtight jar for up to 2 weeks. The sauce will thicken when chilled. To loosen, warm a portion gently in the microwave in 10 to 15 second bursts, or stand the jar in a bowl of warm water and stir.

Freezing

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then warm gently and whisk until smooth. Avoid boiling when reheating or the sauce can turn grainy.

Nutrition

• Calories: 95 kcal
• Carbohydrates: 12 g
• Protein: 0.3 g
• Fat: 5 g
• Saturated Fat: 3 g
• Sodium: 25 mg

Disclaimer: Nutrition values are estimates and will vary depending on the ingredients you use and your serving size.

FAQs