Homemade Ingredients

Gemma’s Signature Salted Caramel Sauce

4.63 from 157 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

4.63 from 157 votes
Author: Gemma Stafford
Servings: 8
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Author: Gemma Stafford
Servings: 8


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


  • 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 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.


Submit your own photos of this recipe

34 Images







most useful
newest oldest
Inline Feedbacks
View all comments
10 months ago

Hi Gemma. I hope you’re well and safe. Thank you for sharing your recipes and tips. 😊
My question is, can I use all-purpose cream instead of the heavy cream? If yes, what is the measurement?

Sonia Wahdud
Sonia Wahdud
8 months ago

Hi Gemma, I made the caramel today! The taste is 10/10 😍. It hardened in the fridge so I popped it in the microwave for a few seconds and it was perfect again. The only problem is that I tried to drizzle it over ice cream and it hardened again (it tasted almost chewy)! Do you know how to prevent this?

10 months ago

Hi Gemma! I’m drooling over this right now! I’m curious – would this recipe work for making Turtles?
Thank you so much!

1 month ago

Hi Gemma, do you have a video of you making this caramel, it would be awesome to watch the process. Thanks

1 year ago

P.s. it is super yummy.. cant stop tasting it.. wow

3 days ago

Hello Gemma I am a big fan of ur recipes I just wanna ask can we use milk instead of cream

Nina M Potter
Nina M Potter
5 days ago

I made this wonderful sauce for my sticky toffee pudding. It crystalized. taste was wonderful but couldn’t use it.

13 days ago

Hi maam
Is it possible to make this recipe with cream with 25% fat? It isn’t easy to find whipping cream in the area I live.

geribelle senter
geribelle senter
14 days ago

I made the caramel sauce and it is delicious but after it sits it is kind of grainy and stiff. I reheated in the microwave to use it over the toffee pudding. Do you have to refrigerate it or can the sauce stay out on the counter?

Margaret Payne
Margaret Payne
14 days ago

My sauce didn’t turn Carmel and did not thicken ? Should I use brown sugar?

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Ad for the Knead to Know Podcast