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Microwave Salted Caramel Sauce

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Hi Bold Bakers!

A Salted Caramel Sauce that I don’t have to stand over, anxiously waiting for it to turn color? Yes, please!

I’m sure you’re not surprised by this recipe considering what you have seen me make in a microwave previously. Since the beginning of Bigger Bolder Baking I have made my microwave work for me. This Caramel sauce is an all-in-one kinda deal, meaning all your ingredients in the 1 jug, mix, microwave and done. Bigger Bolder Baking is about giving you the confidence to bake anytime, anywhere. You don’t just need an oven to bake and recipes do not have to be complicated to give you amazing results, like my Microwave Salted Caramel Sauce!

The result you can see for yourself – a rich caramel sauce that will be a happy addition to any sundae, french toast, pudding…everything!




Get more Microwave recipes including my collection of 100 Mug Meal recipes.

4.63 from 8 votes
Microwave Salted Caramel Sauce
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
Servings: 1 1/2 cups
Author: adapted from
  • 4 tablespoons (2oz/60g) butter
  • 1/2 cup (4oz/115g) cream
  • 1 cup (6oz/175g) dark brown sugar (dark sugar has more of a caramel flavor)
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  1. In a large measuring jug, combine the brown sugar, butter and cream.
  2. Microwave the mixture for 1 minute, stir then microwave another 30 seconds more. In total cook for 1.30-2 minutes. Just note it will bubble up as it cooks so keep an eye on it. Once it's golden caramel in color it will be done.
  3. After you take it out of the microwave, add in the vanilla and salt and whisk it until it's nice and smooth and a uniform color. You want to do this immediately so it all comes together well.
  4. At this point, you can taste it and decide if you want to add more salt or vanilla!
  5. When you take it out of the fridge, you should heat it in the microwave for 30 seconds at a time and stir after every cycle. Keep that up until it's nice and fluid again. This caramel sauce should be good for a couple weeks refrigerated.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Jacqueline Henderson on August 13, 2019 at 8:04 am

    Hi Gemma, I’ve just made this sauce for the first time. It’s so easy to make and tastes delicious. Thank you x

    • Gemma Stafford on August 14, 2019 at 3:58 am

      Yes! I am delighted with this kind review Jacqueline, thank you,
      Gemma 🙂

  2. Joy on May 30, 2019 at 12:49 pm

    Hi Gemma, love all your recipes, thank you! I am a lover of butterscotch and caramel and want to make your salted caramel sauce, but,not using regular sugars, can I use substitute sugar replacements?? If so which kind and what quantity, thanking you in advance,

    • Gemma Stafford on May 31, 2019 at 12:20 am

      Hi Joy,

      that’s a tough one because lots of sugar subs don’t caramelize. I think it would be best for you to look for a recipe that specifically used ‘sugar free’ sugars. Maybe you might like this


  3. SA Smith on December 20, 2018 at 6:58 am

    When I first saw this recipe I had to try it as I often need a caramel sauce and the store bought ice cream caramel tastes like nothing. I usually buy the butterscotch just for some flavor. I didn’t have any cream of any kind when I decided to make this recipe so I used what I had, 2% milk. I wasn’t expecting much but was hopeful that it would at least pass for caramel sauce. I was so pleased when I tasted it. It was actual caramel sauce. Since then I have only used the 2% milk to make it. I can imagine what it would taste like with real cream but I sure can’t complain about the texture and taste with just the milk. Terrific recipe, Gemma!!

    • Gemma Stafford on December 20, 2018 at 5:20 pm

      WOW i am so glad you give this a try. Sounds like it came our just right. Great job!

  4. Raufikat on September 25, 2018 at 10:09 am

    Hi Gemma,

    Thank you for this recipe. I plan to try it this weekend, but I was wondering if the container has to be glass? I don’t have anything large enough, but I do in plastic.

    • Gemma Stafford on September 25, 2018 at 4:08 pm

      Yes you can store this sauce in plastic, no problem.

      I hope you like it 🙂

  5. KostasfromGreece on July 11, 2018 at 11:58 am

    Actually, I have both Milk and butter. Can i make cream with those two? If i can’ t please tell me how😁

    • Gemma Stafford on July 12, 2018 at 3:31 am

      Hi there,
      There are techniques for this, but it is still not fresh dairy cream, useful for some recipes but not for every one.
      Here is a response I got from a follower in India: ‘you can microwave full cream milk for 2 mins, add clarified butter. Microwave for another 2 mins. Take out and blend it, then pop it in the fridge for 2 hrs before whipping.
      This is the response from a follower on this whipping cream question, it is worth trying, this is a traditional method in India as far as I know!’
      This type of cream is good for sauces, for ganache, perhaps for cheesecakes, but I have not tested this.
      I hope this is of help,
      Gemma 🙂

  6. KostasfromGreece on July 10, 2018 at 12:12 pm

    Oh my god, I love this but… I would really like a video about how to make cream😊😁

    • Gemma Stafford on July 10, 2018 at 7:25 pm

      Really glad you like this. I would love to be able to tell you how to make cream but without a dairy it’s not possible to make it at home.


  7. Deirdre StLuke on June 27, 2018 at 2:37 pm

    Oh my god. I just made this. I think I saw the divine. Thank you, Gemma.

    • Gemma Stafford on June 27, 2018 at 5:03 pm

      Delighted you like this recipe 🙂


  8. asmaa on June 7, 2018 at 4:56 am

    what cream does it have to be? double cream,single cream,full fat milk,skimmed milk?
    i live in England so i don’t think we have any normal plain cream here

    • Gemma Stafford on June 7, 2018 at 5:00 pm

      Hi! I would use double cream for this. Let me know how y9ou like the sauce, enjoy!

  9. kbalbuen on December 9, 2017 at 11:21 pm

    Hi Gemma!!! I tried to upload photos of my finished products and asked you questions however, I have not received any reply from you. May I know to what type of cake is salted caramel can be best paired??? Thanks!!! Hope to hear from you.

    • Gemma Stafford on December 10, 2017 at 3:16 am

      Hi there Kristal,
      I am sorry to hear this! Something not right here, I get to all of the comments almost every day. I am glad I got it today though, and hope I am understanding your question.
      Salted caramel is a delicious thing, and is great as a sauce. It works really well in cheesecakes, baked or not. It is great with brownies ( and you can make this to suit your own taste, and it works well in lava cakes too ( you can try this first, to experiment if you will.
      I hope this helps you, when we share ideas here we also share with other Bold Bakers, so do stay in touch,
      Gemma 🙂

  10. Winny Evangelista De Leon on December 7, 2017 at 8:36 pm

    Hi Gemma!

    I’m using a halogen oven which also functions as a microwave. I wonder what thermostat should I set it to?

    Thank you! 🙂 I love your chocolate chip cookie, I do them all the time!

    • Gemma Stafford on December 8, 2017 at 3:55 am

      Hi Winny,
      I do not know of a halogen oven which also is a microwave!
      Microwaves cook with radio waves, the halogen oven uses direct high speed heat, but as far as I know no microwaves.
      If you are making the caramel sauce you can do it on the stove top, in a saucepan. It will not work in the oven, though I am a little confused about your oven!
      Gemma 🙂

  11. Kelz on November 27, 2017 at 9:14 am

    Thank you! Easy, fast and decades s all get out.. If you try to make caramel sauce on the stove top, you’ll be sorry.. Lol.. I sure am.. Wish I’d tried this FIRST! a definite keeper 😘😍 I used heavy whipping cream (Aldi USA) and it worked great..

    • Kelz on November 27, 2017 at 9:16 am

      DECADENT *****

    • Gemma Stafford on November 28, 2017 at 2:01 am

      Hi Kelz,
      Haha! well described!
      Aldi are taking over the world! In Ireland my Mum was using a double cream from Aldi which is 49.4% fat content. This is an Irish cream of course. I am wondering now if they have a similar one here, I will check it out.
      thank you for your really kind review of this recipe, decadent and all!
      Gemma 🙂

  12. Soundari on September 30, 2017 at 4:48 am

    Hi Gemma, I tried the stove top version of caramel sauce. It has become grainy. Any chance of saving this caramel sauce? Or convert in to some kind of eatable? Thank you

    • Gemma Stafford on September 30, 2017 at 9:03 pm

      Hi Soundari,

      This has happened to me before and I just sieve it to remove any grain of sugar. Then use it as normal.

      I hope it tastes ok.

  13. SmritiJhamb on August 13, 2017 at 12:20 am

    Hi Gemma
    Have you used salted butter or unsalted?
    If I use salted butter, do I have to omit salt?
    And I made your Apple crumble. It was awesome.

    • Gemma Stafford on August 13, 2017 at 11:49 am

      Hi Smriti,
      I think I got to this comment earlier!
      I use unsalted and if I use salted I tend to adjust the salt accordingly. I suggest to add 1/4 teaspoon of salt if you are using salted butter.
      You can always add more if you wish, it is impossible to take it out!
      Gemma 🙂

      • SmritiJhamb on August 14, 2017 at 2:32 am

        Thanks Gemma for replying.
        And sorry to ask this again and again in different recipes. But sometimes using salted butter instead of unsalted makes a difference. I have experienced that. Thats why I ask this.
        And once again thank you for replying.

        • Gemma Stafford on August 14, 2017 at 3:19 am

          Yes, it can make a difference, and I love salty things, so you need to use according to your own taste,
          Gemma 🙂

          • SmritiJhamb on September 30, 2017 at 4:23 am

            Hi Gemma
            I made this and it was good. I used this to make caramel filled chocolate squares.
            But I am a little confused.
            Do we have to cook it by heating in the microwave or pressing that microwave button mode in which we bake cake?
            P.S. – I actually heated it in the microwave.
            I don’t know if I did it right or wrong. But anyways it was good.

            • Gemma Stafford on September 30, 2017 at 8:43 pm

              Just heat it on regular heat, it is not particular setting.

              Sounds like you did the right thing 🙂

              Glad you liked it,

    • Lianne on September 30, 2017 at 8:49 pm

      From what I remember she uses salted and adds the salt too. Please correct me if I am wrong Gemma.

      • Gemma Stafford on September 30, 2017 at 9:23 pm

        no you are dead on. I always use salted butter and also add salt. I never find it over salted. 🙂

  14. Lianne on March 18, 2017 at 9:14 pm

    This caramel sauce is amazing! My husband loves it and requests it for when I use caramel in recipes. It was also great on french toast casserole my brother in law even said it was great. Thank you so much for this recipe it is a keeper and saves me so much time then having to wait on sugar to melt in a pan on the stove.

    • Gemma Stafford on March 19, 2017 at 4:23 am

      Hi Lianne,
      Thank you, I am happy that you are happy, and that your family is happy too, Win win I say!
      Gemma 🙂

  15. SKARGO2009 on March 15, 2017 at 4:33 am

    Finally a carmamel sauce i can make. What type of cream do i need to use?
    Single, double or whipping cream

    • Gemma Stafford on March 17, 2017 at 2:03 pm

      Hi there,
      Double cream, fresh cream from cows milk. whipping cream is sometimes a manufactured thing, this will not work,
      Gemma 🙂

  16. Sonia on February 24, 2017 at 10:03 am

    Hi, Gemma! I need your help. I did this caramel sauce today and it looks it’s going to be good in terms of the texture, but I have problem with the taste. I made my own brown sugar from white sugar and molasses. I don’t really know how should molasses smell and taste, but I don’t like non of it. Do you have any tips on how to reduce the taste of molasses? Maybe I put too much when I did my brown sugar? Should I try just white sugar next time? Btw, I love your recipes, keep doing it! 🙂 I’m planning to do a big cookie. (Hope you did understand, greetings from Czech Republic!)

    • Gemma Stafford on February 24, 2017 at 12:38 pm

      Hi there Sonia,
      I am really sorry that you do not like this sugar. you really should not taste the molasses, unless you did indeed add too much. if oyu do this you have a great dark brown sugar, which is superb in gingerbread! you can of course use white sugar, but a touch of molasses gives that deep flavor. i suggest you mix your brown sugar into the same quantity of white sugar and mix it through. This will balance this out for you, all will be well,
      Gemma 🙂

      • Sonia on February 25, 2017 at 4:48 am

        Thanks for answering! So, should I put my caramel sauce in bowl with white sugar and microwave it and then stir it? Also, I figured out that I have black strap molasses.. could I bake with it or find different one?

        • Gemma Stafford on February 26, 2017 at 6:19 am

          Hi Sonia,
          You can use black strap molasses, but be cautious about the quantity. Go easy with it so that you can see the result. it is easy to add more, impossible to take it back out. follow the recipe here,
          Gemma 🙂

  17. Ganesh Names on January 24, 2017 at 8:11 am

    I love caramel pop corn

    • Gemma Stafford on January 24, 2017 at 8:17 am

      Hi there,
      Yes, me too! Do try this one out,
      Gemma 🙂

  18. BlackGypsy on January 18, 2017 at 12:06 am

    This looks fantastic! I will definitely have to try it and reply with the results. I started watching you on YouTube about a week ago, and I’m already a fan. I can’t wait to try out some of your recipes 🙂

    • Gemma Stafford on January 18, 2017 at 7:39 am

      hi there,
      welcome to the Bold Baking community. Do bake, and share you results too, here on the website.
      I am happy to have you with us, stay tuned, lots more to come,
      Gemma 🙂

  19. Heather on November 19, 2016 at 4:41 pm

    Miss Gemma can you use your diy brown sugar for this caramel sauce? Btw thanks for all your delish recipes

    • Gemma Stafford on November 20, 2016 at 9:22 am

      Hi heather,
      sure you can, it will be perfect!
      Gemma 🙂

  20. ilazarenco on November 17, 2016 at 4:27 am

    Hi there!
    Is there any chances i could replace the diary cream with soy single cream? It’s very difficult to find a substitute for heavy cream with a non diary origin!

    • Gemma Stafford on November 18, 2016 at 6:47 am

      Hi there, yes, it is difficult to substitute for this recipe! I suggest you try a little portion of this, I really do not know if it will be ok. I have not tried this,
      Gemma 🙂

  21. emlin on November 10, 2016 at 10:34 am

    Is it possible for the caramel sauce in this recipe to crack or crystalize? I would love to try it!

    • Gemma Stafford on November 13, 2016 at 8:23 am

      Do you mean that you wish it to crack? It is not designed to do this, this is really a simple sauce, which will stay liquid 🙂

  22. Jane on November 4, 2016 at 4:59 pm

    If I halve the recipe, would I microwave it for half the time or the same time?

    • Gemma Stafford on November 5, 2016 at 4:07 am

      Hi, Believe me you will know when this is right. Start with half of the time, check it, stir it, and return if you think it needs it. All of the ingredients should have come together nicely 🙂

  23. Peedledink on November 4, 2016 at 8:51 am

    I had to try this recipe right off the bat but didn’t have any cream. I used half and half instead and thought at least I would get an idea of how it would taste and it came out perfect. So smooth and just the right consistency. Not a bit grainy. I poured it over the top of a cheesecake and we all scarfed it down. Lovely, lovely recipe!!

    • Gemma Stafford on November 5, 2016 at 4:24 am

      Haha! Love the picture you paint of all of you tucking into the cheesecake, well done you, happy family so! 🙂

  24. Kesia on October 31, 2016 at 2:45 am

    Hi Gemma,
    How many grams is this recipe of caramel sauce?

    • Gemma Stafford on October 31, 2016 at 3:41 am

      You can always add up the ingredients listed to find the eventual weight! I do not generally do this, it is not normal practice. When you do it write it down, and multiply up, or divide as you wish.
      Gemma 🙂

  25. Helene on October 11, 2016 at 1:42 pm

    Tastes like butterscotch to me. Only faintly caramel.

  26. Kristian Acruz on October 8, 2016 at 9:15 am

    Hey Gemma, I was wondering if this caramel is good for candy apples. I wanna make some for my family and friends and I wanna try this recipe, but I wanna make sure the caramel can harden a bit bu still have the sticky texture like a regular candy apple would have.

  27. Vinda on October 6, 2016 at 9:39 pm

    Hey Gemma,
    Sending you lots of love and hugs from India! You are life saver for us bold yet amateur bakers. Your cream cheese recipe has saved me a million times. Thank you for sharing your recipes/tips/knowledge with us.

    Quick Q.. Would this salted caramel work in a banoffee pie? I like experimenting with flavours and would love to try something different from regular ole dulce de leche. 😉

    • Gemma Stafford on October 7, 2016 at 8:43 am

      Hi Vinda,
      Thank you for your kind words and for being with us.
      No! this sauce is too liquid to work in banoffee! However it would be fabulous with bananas and ice cream!
      Gemma 🙂

  28. Rachaelcurtin on October 6, 2016 at 7:25 pm

    Oh MY GOSH I’ve been waiting for a salted caramel recipe forever and its finally here!!Thank you!!!well one that i can find.

  29. dexinemae on October 5, 2016 at 4:38 pm

    Hi chef! Can i use all purpose cream in this recipe? Or fresh milk? What do you think is better? Heavy cream is not available in my place. ☹️ And can i request? Can you make a small batch salted caramel cupcakes? I already tried all of your cupcakes and its a huge success! (I also use your recipes for my cake jars bussiness which help me a lot as a student)

    Godbless you always! ❤️

    • Gemma Stafford on October 7, 2016 at 12:13 pm

      Thank you for being with us – where you are is all purpose cream a dairy fresh cream? this is what matters. If you are in the Philippines it is likely that this is a mix of milk powder and milk fats, this is not cream!
      fresh cream for me is dairy cream, from cows milk – usually 35 – 49.4% fat content.
      It is so difficult for me to interpret this, I have had dairy available to me all of my life!
      Gemma 🙂

      • dexinemae on October 15, 2016 at 6:27 am

        Yes, I’m from the Philippines. And its really hard for me to find one. Btw, is All purpose cream here, specifically nestle, okay?

        • Gemma Stafford on October 15, 2016 at 10:03 am

          Nestle all purpose cream is a mix of powdered milk, and milk fat solids, and as such is not fresh cream. this is a good substitute for some desserts, but not all. It may need stabilizing in cheesecakes for instance, and will not do for my ice cream recipes 🙂

  30. Claudie on October 4, 2016 at 12:35 pm

    Hi Gemma,

    This looks to be a life saver! Quick question though – is that regular cream or double cream?

    • Gemma Stafford on October 5, 2016 at 2:59 am

      hi Claudia, I am scared to say regular cream! This is a fraught question lol!Cream is different things in different places. I use a heavy cream, but generally anything above 35% fat content will work in my recipes. Check the carton, it gives this information. Heavy cream will be about 49.4% fat content, best for butter! Thank you for being with us,
      Gemma 🙂

  31. Heba sheikh on October 4, 2016 at 5:50 am

    If I don’t want it to be salty…can I omit salt?? My second question is can we use this sauce in making of cakes like chocolate caramel cake??

    • Gemma Stafford on October 5, 2016 at 3:14 am

      Hi there, Yes, you can omit the salt. Then it depends on the recipe in terms of using this. i generally use this as a sauce. Check out the Dulce De Leche recipes here too for a different caramel.
      Gemma 🙂

  32. Prateek menghani on October 3, 2016 at 11:37 am

    I just made this caramel sauce and it is so delicious …. Thank you so much for this recipe …

    • Gemma Stafford on October 4, 2016 at 12:58 am

      That is great, i am happy to hear that 🙂

  33. Katie on October 2, 2016 at 7:45 am

    Can we half the recipe to make a smaller portion?

  34. on October 1, 2016 at 2:18 pm

    Will this stick to the bowl? Also, can we use brown/golden sugar instead of dark brown?

  35. Ranjini on September 30, 2016 at 10:37 pm

    Hi Gemma! Can we use white sugar instead of brown sugar?

    • Gemma Stafford on October 1, 2016 at 1:49 am

      Yes you can 🙂

  36. Sam on September 26, 2016 at 11:34 pm

    Can I use just plain brown sugar??

  37. Fatima Kamran on September 26, 2016 at 11:55 am

    I’m an inspired young cook, nearly a teenager and you’re a big inspiration in my baking and cooking experience! I have tried out plenty of your microwave recipes with success and even made your ice creams! But I have an inquiry, does the caramel set if frozen? And so how much time does it take to fully set, even if rather sticky? I have an idea to make toffee bars, cheesecake crust with layers of caramel, perhaps dark chocolate and peanuts and maybe caramel/toffee apples since I’ve never tasted them. Could you please instruct me over the setting timings and whether I should go along with these recipes? Thanks, and sorry for bothering you with an essay!

    • Gemma Stafford on September 27, 2016 at 2:00 am

      Hi Fatima, this is a lesson all of its’ own. It is a different process, i will add it to my list. 🙂

  38. Sue on September 22, 2016 at 11:41 am

    Hi Gemma, this sounds great, since i will definitely burn caramel every time. Sbehanna asked about using regular microwaves, but i didn’t see a response.
    My question is: you listed 1 cup (6oz/175g) dark brown sugar (dark sugar has more of a caramel flavor), is it One Cup (8 ounces) or 3/4 Cup (6 ounces)?
    thank you, love your baking tips!

    • Gemma Stafford on September 23, 2016 at 1:58 am

      Hi Sue, cup measurements are peculiar things as they are based on volume, not weight. It is important to choose your method, and stick to it!
      The weight changes according to the ingredient, so a cup of powdered sugar has a different weight to all purpose flour for instance. Dark brown sugar for this recipe 6 ozs by weight, one cup,
      Gemma 🙂

  39. Agalya Pavalan on September 21, 2016 at 12:49 am

    That looks so delicious and creamy, one of my besties and I give you lots of hugs from Sydney!!! 😛

  40. sbehanna on September 19, 2016 at 11:10 am

    Sorry for the last comment I think my phone has a mind of its own. My question was so this recipe will work in any microwave? When you say cream I think of a can of evaporated milk. So are you referring to a can of evaporated milk or whipping cream?

    • Gemma Stafford on September 20, 2016 at 12:41 pm

      Hi there, when I say cream I mean fresh cream from cows milk, at least 35% fat content, which is a light whipping cream, up to heave cream 49.4% fat content, either will do. Evaporated milk is not cream, it is milk which has been thickened by reduction, or evaporating off the water content. Actually it may be good for this recipe, I did not try it. Fresh cream will thicken the sauce, I am not so sure about evaporated milk, Gemma 🙂

  41. Kathy on September 17, 2016 at 8:02 pm

    Do we have to use cream?

    • Gemma Stafford on September 18, 2016 at 5:54 am

      This is what makes this recipe work. you can however make a lighter version using milk, do try it, it may suit your taste, Gemma 🙂

  42. Uma on September 15, 2016 at 9:54 am

    Thankuuuuu so much for the lovely caramel sauce …..

  43. Kris on September 15, 2016 at 9:14 am

    Thanks for this recipe, I tend to be a lazy cook, so this is perfect. We have an abundance of apples and this will be a great sauce for when I serve them cooked. Caramel sauce is popular here in Brittany but expensive.

    • Gemma Stafford on September 16, 2016 at 1:53 am

      That is great Kris, thank you for being with us 🙂

  44. Shriya Moitra on September 15, 2016 at 6:28 am

    Hey Gemma! How are how?Can you please show us the best chocolate chip recipe you have?Because I tried from many recipes and non of them were a hit.I’ve tried your Halloween,carrot cake,flourless chocolate cake and they have always been a huge success.Thank you!
    Loads of love,
    Shriya ❤

    • Gemma Stafford on September 17, 2016 at 2:40 am

      There is a chocolate chip cookie recipe here on the website, you can search for it in the search box 🙂

      • Shriya Moitra on September 30, 2016 at 11:15 am

        I mean chocolate chip cupcakes…can you m as ke those?thank you!?❤

        • Gemma Stafford on October 1, 2016 at 2:03 am

          There is a chocolate chip mug cake here 🙂

  45. Shriya Moitra on September 15, 2016 at 2:21 am

    Hey Gemma! How are you? Can you show me how to make chocolate chip cupcakes Or more ideas on cupcakes? I have tried the Halloween,carrot cake,& flourless chocolate cupcakes and as always it turned out to be amazing….love u!

    • Gemma Stafford on September 17, 2016 at 2:51 am

      I wil add this suggestion to my list. Check out the Small batch recipe here too, you can experiment with these 🙂

      • Shriya Moitra on September 30, 2016 at 11:20 am

        I’ve tried all of your cupcake recipes only?.cuz I don’t trust anybody else’s recipes.the reason is that I’ve never failed in any of ur recipes and the moment i follow another persons recipe i rarely pass at making it.all ur recipes really easy to follow.ur the best!❤

        • Gemma Stafford on October 1, 2016 at 2:01 am

          Ah! thank you for your lovely vote of confidence, I appreciate it 🙂

  46. Romina on September 14, 2016 at 1:28 pm

    This is the beat thing ever!!! Haven’t tried it yet but i was never brave enough to make the original caramel ….this is a total life saver
    Thanks a million times for this
    Love and big hugs from London

    • Gemma Stafford on September 15, 2016 at 1:11 am

      Hi Romina, thank you for being with us, i am happy that this recipe suits you, Gemma 🙂

  47. maheen on September 14, 2016 at 1:11 pm

    I love it !!! ??????????

    • Gemma Stafford on September 14, 2016 at 9:47 pm

      Thanks so much 🙂

  48. Jackie gene on September 13, 2016 at 1:36 pm

    In the video you appeared to put a whole stick of butter but the recipe calls for 4 tbls???

    • Gemma Stafford on September 13, 2016 at 10:35 pm

      I just put in 1/2 a stick on Facebook Live. It wasn’t sliced like it is here in the picture so maybe that’s why it looked like a stick.

      I hope you make it. 🙂

      • Punamchordia on January 17, 2017 at 1:58 am

        Hi…how to mke brewed coffee …u showed in starbucks recipe

        • Gemma Stafford on January 17, 2017 at 8:24 am

          Hi there,
          This depends on what coffee you can get really. I use a plunger pot to make a strong coffee. For some recipes I use a good quality instant coffee.
          You can als cold brew coffee, google this, it is ideal for cold drinks,
          Gemma 🙂

      • Faiza on January 31, 2017 at 1:10 am

        Make a video of this and upload in YouTube plz and can I use milk instead of cream customer I don’t have cream and it’s expensive here in my country

        • Gemma Stafford on January 31, 2017 at 1:56 am

          Hi Faiza,
          I think I got to this one. I will add your request to my list. If you use milk in this you will not get the same result. You could add a little butter with the milk which will enrich the sauce, do experiment with a small amount,
          Gemma 🙂

      • Faiza on March 1, 2017 at 5:29 am

        Can I use white sugar cuz i don’t find brown sugar in my country

        • Gemma Stafford on March 1, 2017 at 1:19 pm

          Yes you can, and some people find this easier for caramel, it is easier to see the color,
          Gemma 🙂

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