What temperature does sugar need to reach for caramel?

For a light caramel, heat to 160-170 degrees C (the sugar will be a pale amber). For a deeper, more complex flavour, go to 175-180 degrees C (dark amber). Beyond 185 degrees C the sugar will burn and taste bitter. Use a sugar thermometer for accuracy, or watch the colour carefully. The sugar continues to darken off the heat, so remove it slightly before your target colour.

Why did my caramel crystallise?

Crystallisation happens when sugar crystals on the side of the pan fall back into the syrup and trigger a chain reaction. To prevent this: dissolve the sugar completely in water before turning up the heat, never stir once boiling (swirl the pan instead), and brush down the sides with a wet pastry brush to wash any crystals back down. Adding a squeeze of lemon juice or a pinch of cream of tartar helps prevent crystallisation.

What is the difference between wet and dry caramel?

Wet caramel starts by dissolving sugar in water, then boiling until the water evaporates and the sugar caramelises. This is slower but more controllable. Dry caramel melts sugar directly in a dry pan — it is faster but requires more attention as it can burn quickly and unevenly. For sauce, wet caramel is recommended for beginners. Dry caramel is preferred by professionals for its purer flavour.

How do I make salted caramel?

Make a standard caramel sauce and add flaky sea salt (such as Maldon) to taste — about 1 teaspoon (roughly 5g) per 200ml of sauce, scaling up for larger batches. One teaspoon of flaked salt weighs around 5g, so this calculator reports the amount in grams with the teaspoon equivalent. Add the salt after the cream and butter are mixed in. Taste and adjust, keeping in mind the caramel will taste less salty once cooled. Flaked salt gives a better flavour than fine table salt, and salted butter instead of unsalted adds a subtle extra salted dimension.

How long does homemade caramel sauce last?

Stored in a clean, airtight jar in the fridge, homemade caramel sauce keeps for 2-3 weeks. It will thicken when cold — warm gently in the microwave or a bain-marie to return it to pouring consistency. You can also freeze caramel for up to 3 months. Thaw in the fridge overnight and warm before serving.

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Caramel Calculator

Calculate sugar, cream, and butter quantities for caramel sauce based on volume.

Target Volume

Approximate finished volume

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How We Calculate This

This calculator scales the standard caramel sauce recipe based on your desired volume. The base ratio is approximately 200g sugar, 120ml double cream, and 30g butter per 200ml of finished caramel sauce. A small amount of water is included to help dissolve the sugar before caramelisation.

For salted caramel, the salt quantity is increased (about 1 teaspoon of flaky sea salt, roughly 5g, per 200ml) and slightly more butter is used for richness. The dry caramel option (for decorations and shards) omits cream, butter and water entirely — the sugar is melted directly in a dry pan, which gives a purer, deeper flavour for caramel work.

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.