Liquid Caramel

Liquid caramel isn’t just for sundaes (ahem, Megan), it’s a useful component for chocolates and all kinds of desserts. So, we figured it was about time we shared our go-to liquid caramel recipe.

The following recipe is the baseline that we return to again and again, adjusting to suit our needs (see Variations, below).


  • 133g sugar (1)
  • 100g glucose (liquid)
  • 300g heavy cream
  • 67g butter
  • 166.6g sugar (2)

Tools Required:

  • small pot (2L) – x2
  • whisk/ spatula


  1. In the first sauce pot, combine salt, sugar (1), liquid glucose, heavy cream and butter. Bring to a boil
  2. In a second sauce pot, heat pan and slowly cook sugar (2) by adding a little bit at a time.
  3. Once the sugar reaches the desired colour, slowly drizzle in the hot cream/ butter mixture.
  4. Cook mixture until it reaches 107°C/224.6°F
  5. Let cool to room temperature before use.


  • Substitute fruit purees for some of the cream for a fruit caramel.
  • Add 1g of sea salt to the recipe to give you a salted caramel.
  • Cook the caramel to a higher temperature for a firmer texture.
  • Reduce 10% of heavy cream and replace it with alcohol of your choice for an alcohol-based caramel. *** Stir in the alcohol once the caramel has reached room temperature.
  • If you can’t get your hands on liquid glucose, corn syrup will work as a substitute.

FAQs, Tips, Troubleshooting:

  • For the dry caramel method (the process of cooking the dry sugar):
    • Make sure that your sauce pan/pot is clean. Any impurities will crystallize the sugar.
    • A wider sauce pan with a larger surface area will make the process easier.
    • Make sure the sauce pan is preheated.

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