Creamy Caramel Sauce


  • 220g (1 cup) caster sugar
  • 100ml water, room temperature
  • 100ml pouring cream, room temperature ½ tsp salt or to taste

You will need an induction plate or a hot plate capable of evenly heating the pan, to ensure that you get the perfect caramel sauce!


Gather all equipment and ingredients. Prepare food as per the ingredients list and read your tips and techniques.

Sprinkle the sugar evenly over the base of your pan. Pour the water in and around the outside edge of your pan to evenly distribute. Place pan on the induction plate/hot plate. Turn up the pan temperature to 130°c. If using the Control Freak, set the pan intensity to HIGH.

Bring sugar and water to the boil. Boil rapidly for 4-5 minutes or until sugar is dissolved. Increase the pan temperature to 180°c.

When water has evaporated from the syrup, it will begin to bubble slowly. The caramel will begin to change colour from light pale golden to golden amber. TIP: For a light caramel cook for 10 mins. For a medium caramel cook for 13 mins. For a dark caramel cook for 16 mins.

When the desired depth of caramel has been reached, remove pan from the hot plate. Whisking continuously, gradually add cream and whisk until combined and smooth; whisk in salt. Serve hot or cold when required. Will go great over ice cream, cake, pudding, or in many other recipes.

Serves: 4–6
Prep: 10 mins, Cook: 10–16 mins

Image and recipe: Polyscience Culinary