Homemade Ingredients

Gemma’s Signature Salted Caramel Sauce

4.49 from 84 votes
Learn how to make my signature salted caramel sauce recipe which is a staple in many of Big & Bold desserts!
Salted Caramel, Sauce, Gemma Stafford, Bigger Bolder Baking, Recipe

Hi Bold Bakers!

I receive a lot of requests to share my Signature Salted Caramel Sauce, which I’m happy to do because I believe everyone deserves a great caramel sauce recipe.

This sauce is a staple in my fridge. I make it every few months and it instantly transforms any dessert you put it on. Don’t get into the habit of eating it off a spoon. That’s a slippery slope, trust me.

It goes great in ice cream, trifles, and as the finishing touch of roasted banana, or whatever your heart desires. And you can use it in some of my Big & Bold baking recipes including my Salted Caramel & Chocolate Brownie Trifle, my Secret Monkey Bread, and now my Starbucks Ultra Caramel Frappuccino.

How to Make Caramel Sauce

Making caramel sauce is easy if you follow the steps and have patience. In a medium heavy-bottomed saucepan, heat the water and sugar over medium heat. Whisk constantly until the sugar has dissolved and the mixture starts to bubble, then turn the heat to high and bring to a boil. Once boiling, you can stop stirring and watch as your mixture transforms into a beautiful amber color – taking somewhere between 8-12 minutes. Once you’ve achieved that pretty gold color, carefully and slowly whisk in the heavy cream and the mixture will bubble. Mix in the butter, one cube at a time until everything is incorporated then remove your pan from the heat.

Homemade, salted caramel, sauce, Gemma Stafford, Bigger Bolder Baking, Baking videos, Baking, recipes

My Favorite Uses for Caramel Sauce:

Gemma's Signature Salted Caramel Sauce

4.49 from 84 votes
Author: Gemma Stafford
Servings: 8
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Author: Gemma Stafford
Servings: 8

Ingredients

  • 1 cup (8 oz/225g) granulated sugar
  • around 1/4 cup (2oz / 57g) water, enough to just cover the sugar
  • 6 Tablespoons (3oz/85g) unsalted butter, cut up into 6 pieces*
  • ½ cup (4oz/115g) cream
  • 1/2 teaspoon salt

Instructions

  • Heat granulated sugar and water in a medium saucepan over medium/low heat until the sugar has dissolved. Don't let it simmer at this stage.
  • Once all the sugar has dissolved bring the mix to a simmer on medium heat. Do not stir the caramel once it comes to a simmer or it can crack.
  • Cook steadily until you reach a rich amber-colored caramel, roughly 6-7 minutes. Be careful not to burn.
  • Once you have a rich caramel immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  • Next, very slowly, drizzle in the heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
  • Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  • Remove from heat and stir in the salt. Allow to cool down before using.

 

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Comments & Reviews

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Serena
Guest
Serena
1 month ago

Hi Gemma! I love watching your videos, you do a very good job. I’m all the way in Nigeria and we don’t have cream here. Can I substitute with full cream milk?

Rehana
Guest
Rehana
1 month ago

Hi Gemma.
Your recipes are all amazing.
I made your caramel sauce

It was perfect while hot.. but as soon as it became cold it crystallized.. please advice where did I go wrong..

The taste is amazing…. but now I cant use it as when I eat it’s like Crystal’s coming in the mouth.. is there anyway I can make it better..???
Will await your reply.
Thanks dear

Lenore
Guest
Lenore
2 months ago

How many cups of sauce does this make?

Aniva Singh
Guest
Aniva Singh
2 months ago

Hi Gemma! We don’t have heavy cream Or whipping cream where I live. Can I substitute with anything else? We do get cream that is 25% fat, will that work? Thank you! 😊

Nannys bake
Member
Nannys bake
2 months ago

Hi Gemma type of cream do you use in the caramel sauce?

Nannys bake
Member
Nannys bake
2 months ago

How long can you keep caramel sauce? And what type of cream do I use?
Many thanks

Brezek
Member
Brezek
3 months ago

FYI you have conflicting directions between the directions on top, the recipe below it, and your book. I couldn’t get the book recipe to work but the recipe online has the steps in a different order.

Linh
Member
Linh
5 months ago

Hi Gemma,
Took me 2 tries to get this caramel sauce right but i finally did it! Thank you for another delicious recipe!
I just have 1 question. My sauce tastes just a bit oily. Is it supposed to be that way?

Khushbus2712
Member
Khushbus2712
5 months ago

Hie Gemma,

I am new to your website and your you tube channel but lemme tell u m your biggest fan already.. your recipes are just fab.. thanks for making baking bigger bolder and fun…
Out of all your recipes I tried this salted caramel very first and it turned out just perfect it’s like a little heaven in a bottle..

Thanks again,
Khushbu

Erica
Guest
Erica
5 months ago

This is now my go to caramel sauce. Never going to get store bought again. This sauce is easy to make and so delicious!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford