Homemade Ingredients Gemma’s Signature Salted Caramel Sauce 4.65 from 178 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Learn how to make caramel sauce with this salted caramel recipe that’s a staple in many of Big & Bold desserts! By Gemma Stafford | June 3, 2021 | 593 Last updated on August 13, 2022 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! I receive a lot of requests to post my Signature Salted Caramel Sauce. I’m happy to share it 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. I don’t recommend you 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 my Big & Bold baking recipes, like my Salted Caramel & Chocolate Brownie Trifle, my Secret Monkey Bread, and my Starbucks Ultra Caramel Frappuccino. What Is Caramel? It’s easy to write off caramel as just heated sugar, but it’s so much more. When you heat sugar to a certain temperature, its molecules break down and are then reformed into compounds. Now, whenever you make this recipe, you can say that fact out loud, and pretty much anyone will think you’re the baker version of Walter White. What Is The Difference Between Caramel And Salted Caramel? The only difference between the two is the ingredient of salt, which should be pretty obvious. However, while some recipes use sea salt, like Fleur de Sel, mine just requires regular salt for all intents and purposes. Salted Caramel Recipe Ingredients Thankfully this caramel sauce recipe only needs a few simple ingredients: granulated sugar, water, cream, unsalted butter, and salt. What You’ll Need For This Easy Caramel Sauce This homemade caramel sauce only needs a few tools of the trade: Medium heavy-bottomed saucepan Whisk Measuring Cups and Spoons How To Make Caramel Sauce Making caramel sauce is easy if you follow the steps and have patience. I love this recipe. You get to watch the chemical reactions that turn sugar into caramel right in front of you. Here’s how to make salted caramel that will make anyone tries ask which store you bought it. (And don’t forget to get the full recipe with measurements, on the page down below). In a medium heavy-bottomed saucepan, heat the water and sugar over medium heat. I recommend medium because medium-high heat runs the risk of burning it later on. Whisk constantly until the sugar has dissolved and the mixture starts to bubble. Then turn the heat to medium and bring to a simmer. Once it simmers, you can stop stirring. Watch as your mixture transforms into a beautiful amber color – taking somewhere between 15-20 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, and then remove your pan from the heat. Allow the salted caramel sauce to cool to room temperature before enjoying. Taste And Consistency The end result should taste sweet and briny like you want a salted caramel sauce recipe to end up like. If it tastes burnt, it’s probably because you cooked it a bit too long. If the caramel is cracked, it’s probably because you stirred the mix after it came to a simmer. Following the recipe is easy, but it can be a bit exact. What Can You Use This Caramel Sauce Recipe With? There is seriously no shortage of recipes that this caramel sauce goes with. Here are a few of my favorite uses for caramel sauce: 2-Ingredient Ice Cream Starbucks Ultra Caramel Frappuccino Salted Caramel Brownie Trifle Caramel Apples How Long Can You Store Caramel Sauce One of the best traits of salted caramel sauce is its longevity. You can refrigerate caramel sauce for up to one month. When you want to use it again, reheat the sauce either in the microwave or as I prefer, on the stove. Can You Freeze Caramel Sauce? Yes, salted caramel sauce and your freezer are friends. As long as you seal the sauce in an airtight container, you can freeze it for up to three months. When you want to use your delicious caramel sauce again, just remember to defrost it in the fridge overnight. Then, just reheat the sauce and you’re good to go. My Favorite Uses for Caramel Sauce: 2-Ingredient Ice Cream Starbucks Ultra Caramel Frappuccino Salted Caramel Brownie Trifle Make More Toppings! Spiced Rum Caramel Sauce Best-Ever Buttercream Frosting How to Make Whipped Cream And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below! Try These Recipes! Apple Cider Caramel SauceHow To Make Homemade MozzarellaHow to Make Marshmallow FondantMicrowave Salted Caramel Sauce Gemma's Signature Salted Caramel Sauce 4.65 from 178 votes Print Recipe Add to Favorites Loading… Author: Gemma Stafford Servings: 1.5 cups Dessert Caramel Limited Ingredients Stovetop Saucepan Prep Time 15 minsCook Time 15 minsTotal Time 30 mins Author: Gemma Stafford Servings: 1.5 cups Ingredients 1 cup (8oz/225g) granulated sugar1/4 - 1/2 cup (2oz / 57g) water, enough to just cover the sugar*½ cup (4oz/115g) cream6 tablespoons (3oz/85g) unsalted butter, cut into pieces1/2 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.Whisk constantly until all the sugar has dissolved, then 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 15-20 minutes. Be careful not to burn.Once you have a rich caramel immediately add the cream. Be careful in this step because the caramel will bubble rapidly when the cream is added.Next, very slowly, drop in the butter. Since the butter 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.* The more water you use the easier it will be to control the caramel - the less water the quicker the process - do stand over caramel until it is finished.