Raspberry caramel sauce

Raspberry caramel sauce – the ultimate summer topping for your ice cream. Make your own caramel sauce and add raspberries. A magical combination.

1 jar

20 minutes

Rating (6 ratings)


95 g Dansukker Light Muscovado Sugar
140 g Dansukker Light Syrup
100 ml double cream
75 g raspberries


Combine the muscovado sugar and syrup in a saucepan. Boil for about 2 minutes until the sauce starts to thicken.

Add the cream a little at a time and continue simmering for about 4 more minutes. Add the raspberries. Liquidise the sauce. Pour the toffee sauce into a warm, thoroughly cleaned jar and refrigerate.

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