Colac Caramel Topping Sauce is a dark brown, free-flowing caramel with a bittersweet, burnt-sugar edge, made to finish ice cream, pancakes, waffles and plated desserts.

It is made in Belgium by Colac from only two ingredients, sugar and water, so its colour and taste come from the caramelised sugar itself rather than from added flavourings.

What Makes Burnt Caramel Sauce Different? 

Burnt caramel is cooked darker than a standard caramel, which trades some sweetness for a slightly bitter, toasty finish. It cuts through rich ice cream instead of simply piling on more sugar. There is no milk, cream or butter in it, so it suits vegetarian and vegan customers, and its allergen sheet is clear of all 14 major allergens.

How to Use Caramel Sauce 

Zigzag it over a scoop of vanilla, banana or hazelnut ice cream, pour it across pancakes and waffles, or finish sliced banana and whipped cream with it. For speed at a busy counter, pair the bottle with our pump dispenser for Colac topping sauces. Sealed, it keeps for 24 months; store it in a dark, dry place no warmer than 25°C.

Pairings and Ideas 

Caramel loves banana, apple, pear, hazelnut, coffee, dark chocolate and a pinch of sea salt.

• Banana split with burnt caramel
• Hazelnut ice cream sundae
• Pancakes with apple and caramel
• Coffee gelato with a caramel drizzle