This is a glossy and delicious caramel sauce, it’s so clear and so shiny, it’s super simple to make and you just need to follow a few key instructions to make it perfect. The first thing you need is a tall and deep saucer pan, It is very safe that your pan is tall that way when your caramel splashes while making it, it will go on the uses of your pan and not on you.

Add sugar and water into the pot and keep your flame on low. Caramel is basically nothing more than caramelized sugar and it starts to form when the water has completely evaporated. The amount of water you add varies and the more water you add the longer it will take for the sugar to caramelize. Do not stir it, once you have added the water and sugar, just leave it on low heat until the sugar dissolves.

Once the sugar has dissolved, put the heat on high heat and it will start to bubble then turn color slowly and once it reaches the amber color, turn off the heat. At this point, most people will add cream or butter but for this recipe, you will add warm water and that is how you are going to get the pure caramel flavor and also the glossy translucent clear caramel.

Be careful when you add the water because everything will bubble over, You will also add a little salt then stir everything slowly. Strain the caramel into a heatproof bowl, at this point, it will be quite a runny nut you will place it in the fridge for at least 4 hours and it will thicken.

Once thickened, your caramels will become beautiful, thick, shiny liquid gold, and the flavour is that of pure caramel. This caramel is great on ice cream and drizzles over cakes, pies, or anything you want.


  • 250 grams/ 1 1/4 cups Sugar
  • 60ml/ 1/4 cup + 1 tbsp Water

Important notes about caramel:

  1. Do not taste the caramel when hot, allow it to cool before tasting.
  2. When the caramel has turned an amber colour it can burn within seconds, remove it from the heat
  3. More water is added at the end otherwise the caramel will harden.
  4. The amount of water you add at the end will determine how loose or how thick your caramel will be.
  5. For a looser caramel add more water. For a thicker sauce add less water at the end.