LEVEL 3: Module 9: Custards, Fillings & Dessert Foundations
Caramel Sauce
A rich caramel sauce with deep flavor, balanced sweetness, and a smooth silky texture.
Perfect for cakes, ice cream, coffee desserts, tarts, and plated desserts.
Ingredients
300g heavy cream (35%)
200g light corn syrup
50g brown sugar
100g caster sugar
½ tsp salt
Before You Start
Use caution when working with hot caramel
Heat cream mixture before adding to caramel
Caramel continues cooking from residual heat
Method
1. Heat the Cream Mixture
In a saucepan, combine:
heavy cream
corn syrup
brown sugar
Bring to a boil, then set aside while preparing the caramel.
👉 Keeping the cream hot helps prevent the caramel from seizing.
2. Make the Dry Caramel
In a separate saucepan over medium-low heat, add caster sugar.
Allow the sugar to melt gradually, stirring gently as needed.
Continue cooking until the caramel reaches a deep amber color.
👉 Watch carefully — caramel can burn quickly.
3. Combine Carefully
Slowly pour the hot cream mixture into the caramel while stirring continuously.
👉 The mixture will bubble aggressively from the heat.
Continue stirring until smooth.
4. Finish & Cool
Add salt and mix well.
Pour caramel into a mason jar or container.
Cool in the refrigerator until slightly thickened.
What to Look For
smooth glossy texture
deep amber color
balanced sweet and slightly bitter flavor
Common Mistakes
caramel too dark → bitter taste
cream too cold → seized caramel
stirring too aggressively early → crystallization
Important Insight
Caramel flavor comes from controlled sugar caramelization.
The darker the caramel, the deeper and slightly more bitter the flavor becomes.
Storage
Store refrigerated and warm slightly before serving if needed.