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Salted Caramel, Sauce, Gemma Stafford, Bigger Bolder Baking, Recipe

Gemma’s Signature Salted Caramel Sauce

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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:

4.59 from 36 votes
Gemma's Signature Salted Caramel Sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Gemma Stafford
  • 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
  1. 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.
  2. 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.
  3. Cook steadily until you reach a rich amber-colored caramel, roughly 6-7 minutes. Be careful not to burn.
  4. 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.
  5. 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.
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in the salt. Allow to cool down before using.



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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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Britt K on July 15, 2018 at 5:37 pm

    Thanks for your response. That video sounds like a great idea!

    I also should have added in my first comment that about fifteen minutes into the simmering, it became a solid mixture. I’m almost 100% sure its caused by it crystallizing, but I cant seem to avoid it even with having washed down the sides of the pot with a pastry brush.

    • Gemma Stafford on July 16, 2018 at 8:32 pm

      So what happened was the undissolved sugar from the around the pan fell back in when you brushed it and it crystalized it.

      It’s very frustrating, but very common. I’ll do a video soon because it’s such a waste for something that can be easily solved.


  2. Britt K on July 15, 2018 at 12:40 am

    For some reason I can’t get my caramel to brown. I’ve tried twice so far, once wiping down the edges with a pastry brush, and once not. I’m afraid to waste more sugar by attempting a third time. I used ordinary cane sugar, spent a lot of time making sure it was dissolved, and didn’t touch it once I turned up the heat.

    I know it’s something I’m doing wrong but I can’t figure out what. Do you have any ideas?

    • Gemma Stafford on July 15, 2018 at 1:41 pm

      Hi Britt,

      So I hear your frustration. It is very annoying, especially when you waste good ingredients.

      The only thing that I’m taking from this is that it sounds like you just needed to wait a little longer. Caramel making is a very slow and low process and you need to follow certain steps to have success.

      Yours is the second message I have gotten like this in a week so I’m doing a video as part of Bold Baking Basics explaining everything you are talking about. Bear with me and it will be coming soon 🙂


  3. Marlou on July 5, 2018 at 1:56 pm

    How long will this keep in the fridge? I have been loving this recipe and made a big batch accordingly. However, I did not go through it as fast as I thought and am now leaving for a week. Or would it be better to freeze it?

    • Gemma Stafford on July 6, 2018 at 12:12 am

      Hi Marlou,
      You can keep it in the fridge provided it has been stored well in sealed sterile jars. If not it should freeze in portions, then you can warm it through before using in smaller amounts.
      Have a good week away, I hope it is for fun,
      Gemma 🙂

  4. Valerie on July 5, 2018 at 9:18 am

    Is the cream necessary or can I replace it with something else?

    • Gemma Stafford on July 5, 2018 at 9:19 am

      Hi Valerie,
      I would leave it off if you do not wish to have it, it will still be good!
      I hope you enjoy this one,
      Gemma 🙂

  5. Karlie on April 24, 2018 at 10:57 am

    I don’t know how to leave a picture, but I made this!
    It went belly-up for a little while, because I kept stirring after the sugar-water started to bubble, which I just read in comments one is not supposed to do… the water ended up just evaporating off, leaving sugar rocks in the pan. Eventually the sugar rocks melted and I was able to proceed normally.

    I added extra cream (but subbed Evaporated Milk, as it needed to be used) then kept going to evaporate off some of that liquid.
    It turned out to be a buttery, perfect caramel! So yummy, I’m enjoying it by the spoonful! Perfect topping for the peanut butter+chocolate cheesecake I made, also your recipe! Thank you!

    • Gemma Stafford on April 27, 2018 at 6:25 am

      You see, this is what I love!
      Karlie, first of all you did not panic, and then you used what you had to hand to make your sauce. Well done you, great to have this input,
      Gemma 🙂

  6. Veronica Oddi on April 23, 2018 at 8:33 am

    Hi Gemma!!! I just made your caramel sauce and it turned out pretty good!!! I’m just a little concerned about the consistency: as soon as I take a little bit of sauce with a spoon it gets really really hard like a crystallized consistency. Now I’m afraid it will get hard when I store it in the fridge!😱 I need it for your two ingredients ice cream but it’s already getting really hard! What can I do? Thank you very much for your time❤️

    • Gemma Stafford on April 23, 2018 at 8:18 pm

      huh! That is strange Veronica.

      It sounds like it might firm up once put in the fridge. You might have to just heat it up in the microwave or in the pan to soften it again.

      Im really surprised that happened. It sounds like making it just caramelized too much and became almost to a candy stage, like hard ball.
      I hope it is still useable.

  7. Kate on February 11, 2018 at 5:14 pm

    Hi Gemma!

    I noticed that in your salted caramel brownie trifle video you say not to stir the water and sugar. But in the printed recipe it says to stir constantly. Should I stir or not stir? Thank you so much Gemma!!

    • Gemma Stafford on February 12, 2018 at 3:38 pm

      Hi Kate,

      I should change that. so the rule with caramel making is that you do not stir at all once it starts to simmer. You just leave it to turn golden brown. Feel free to swirl the pot around to move the caramel if you want. Then add the cream in with a whisk 🙂

      Hope this makes sense.

      • Sarah on April 18, 2018 at 6:25 am

        I am wondering if that’s what happened to mine. The sugar and water melted but it never clumped or turned brown so I finally added the butter and the cream, but it is still the yellow of the butter rather than a brown Carmel. Is there way to fix this?

        • Gemma Stafford on April 19, 2018 at 3:54 am

          Hi Sarah,
          You would need to melt the sugar and sugar as you did, then turn up the heat to get it ti caramelize, it is inevitable, it has to happen! As the water reduces/evaporates, the sugars thicken and brown. The bubbles on top will go from busy, large bubbles, to little ones, and then you are there. I am sorry this did not work so well for you, but you have learned a lot. You can try taking it back to the stove, it may very well work still,
          Gemma 🙂

  8. Best ever salted caramel sauce on January 13, 2018 at 6:29 am

    Love this sauce so much!! It has the perfect balance between sweetness and saltiness, delicious!
    I use this in the no churn ice cream, but also on yoghurt and anything else I can think of! Works every time.

    • Gemma Stafford on January 13, 2018 at 8:06 pm

      I’m delighted to hear that!! I always have this in the back of my fridge for dessert emergencies.

  9. Dez on December 27, 2017 at 3:43 pm

    Made this delicious caramel sauce to top your cookie creamcheesecake, so heavenly…! My little girl and me made it as our family’s Christmas dessert this year, it was a HUGE hit! Wanted to make it since I firstly saw it on YT and Christmas was just the perfect oppurtunity…especially since my sister loves Speculoos and my children love those cookies… :-). The remaining sauce was warmed in the microwave and put on a little bit of ice cream today, yummm!!!

    One little question: is the sauce supposed to stay liquid, fluid once cooled or not? And how do I avoid the sugar crystals from sticking to side of my saucepan? Btw, I used Sea salt flakes instead of regular salt, turned out great, those crunchy bites of salt…!

    Hugz from the Netherlands and thanx for sharing another awesome recipe!

    • Gemma Stafford on December 28, 2017 at 2:35 am

      Hi Dez,
      First of all great! That sounds so delicious, especially with the speculoos!
      The sauce tends to thicken when it is cold, usually will soften up again in the microwave for a few seconds.
      Sugar crystals on the pot can be avoided by gently melting the sugar before bringing it to a boil. If crystals form they can be brushed away with a wet pastry brush.
      I hope this helps, thank you for sharing this with us,
      Gemma 🙂

  10. Laura Hertaeg on December 20, 2017 at 3:45 am

    Hi Gemma,
    I love you recipes but I’ve had some trouble getting this one just right.

    The first time I made this I burned it. This time I made it in a saucepan that’s a dark colour, so it was hard to tell how brown the caramel was getting and this time I didn’t cook it enough… I still followed all the steps but am left with a sauce that I guess doesn’t have that richness in flavour and colour… is there anything I can do with it at this point? Or should I just enjoy the light caramelly goodness? :p Any advice would be greatly appreciated. Thanks. 😀

    • Gemma Stafford on December 22, 2017 at 1:32 pm

      Hi Laura,
      You make a good point, when you use a dark pot you really cannot see the color develop.
      Place it back in the pot, or in the microwave, and continue to cook it for a few more minutes, on a low heat, but it should be simmering.
      I hope this works out well for you,
      Gemma 🙂

  11. Sasu on December 12, 2017 at 6:52 am

    Hi Gemma!

    Apparently I have finished making my salted caramel sauce, but it looks pretty… “liquid” and not really thick enough. Will it still be okay to use?


    • Gemma Stafford on December 13, 2017 at 4:14 am

      Hi Sasu,
      This sauce sounds like it is not thick enough, pop it back into the pan and boil it for another short time, it will thicken up,
      Gemma 🙂

  12. AayushiM on October 14, 2017 at 7:40 pm

    Hi Gemma.. Which sugar should I use??!.. Caster sugar, powdered sugar or the normal granulated sugar?.. Does that make any difference in my final result?
    Thank u…

    • AayushiM on October 14, 2017 at 8:00 pm

      And in case if I don’t have granulated sugar, then which one can I use?
      One more question, Should I use room temperature butter and room temperature cream or those should be cold??

    • Gemma Stafford on October 15, 2017 at 11:49 am

      Hi Aayushi,
      Not powdered sugar, but caster sugar will dissolve quickly, and here in the US granulated sugar is finely ground, and will work well for you.
      Fresh dairy cream must always be kept cold, in its’ fresh state. It will perish really quickly if allowed to stay at room temperature for too long.
      Room temperature butter will be good, but it really does not matter. I do hope you like this recipe,
      Gemma 🙂

      • AayushiM on October 17, 2017 at 11:51 am

        I tried the recipe with Caster sugar and turned out great.. But it’s consistency is very thick and not pourable, I couldn’t just pour in a container after turning off the hit.. Anyways, but taste wise it is delicious ☺️

        • Gemma Stafford on October 18, 2017 at 3:00 am

          Hi there,
          I am wondering about the proportions you used in the recipe. Granulated sugar in the US is really fine, just like caster sugar, so that should no be an issue.
          You may have been a bit short in the cream, you can further loosen it with more cream now too if you wish.
          I hope this helps!
          Gemma 🙂

  13. Mayuri on October 4, 2017 at 7:39 am

    Hi Gemma!!
    I’ve tried this recipe twice and both times it has split.. I have cooked it for sometime but it doesn’t melt. If there any way to stop that from happening??

    • Gemma Stafford on October 5, 2017 at 2:04 am

      Hi there,
      I am not sure what you are doing, or if your ingredients are the same as mine, this is important. Go back to the video, be sure you have the right ingredients, and proceed as per directions,
      Gemma 🙂

  14. Fitria on September 10, 2017 at 2:21 am

    Hi Gemma,
    I tried this recipe last night. Tastewise it’s delicious! However, my caramel sauce curdled; not smooth at all. Also, it’s very thick even before refrigeration. Definitely not pourable. It probably started to curdle after I add the butter. It’s getting worse after the addition of cream. The butter and cream sat on room temperature around probably more than 15 minutes while I was making the caramel. Do you have an idea of what might be the cause of the curdling? Thanks!

    • Gemma Stafford on September 10, 2017 at 3:03 am

      Hi Fitra,
      Yes! When you add the cold ingredients to the hot caramel it will ‘curdle’ or clump. you need to continue to cook it out to ‘melt’ the caramel back into the sauce, it is how it works!
      This should also make the sauce pourable, you can return it to the pot now,heat it gently, and melt it back down,
      Gemma 🙂

  15. Smriti Jhamb on September 4, 2017 at 6:48 am

    Hi Gemma
    I made this caramel sauce and it turned out awesome.
    Thank you sooo much for this recipe.
    Just a quick question can you please tell me the difference between caramel sauce and butterscotch?
    I always get confused between them.
    And their recipes are same too.
    So what’s the difference?

    • Gemma Stafford on September 4, 2017 at 5:58 pm


      I’m delighted to hear that. I always keep a jar in my fridge for ‘dessert emergencies’ :).

      Butterscotch is generally brown sugar, cream and butter heated together

      Caramel sauce is white sugar cooked down with a little water to make a caramel and then cream added. There is no brown sugar in it.

      Hope this helps 🙂

  16. Ahmed Safi on August 22, 2017 at 12:46 am

    I’ve been looking for such a recipe since a long time ,, thanks a lot ^^

    But, can I use sour cream ?!

    • Gemma Stafford on August 22, 2017 at 1:39 am

      Hi there,
      I am happy that you found us!
      I think a sour cream will ‘split’ in this recipe. Certainly you can try it, but I am not sure about this one!
      Gemma 🙂

  17. Oriana on August 6, 2017 at 11:35 am

    So delicious ! The best caramel sauce I’ve ever tasted !

    • Gemma Stafford on August 7, 2017 at 2:14 am

      I am really happy that you like this one, thank you,
      Gemma 🙂

  18. Nichole Frische-Delaney on August 6, 2017 at 6:00 am

    The first time I tried this, I stirred constantly and sugar wound up crystallized around the pan. I went to the method of just watching it boil, without touching it, and keeping my fingers crossed. It’s amazing! Used it to stir in peanuts on top of the chocolate peanut butter cheesecake. Thank you!

  19. Nichole Frische-Delaney on August 2, 2017 at 5:30 am

    What type of salt is best to use? Table salt, kosher salt, or fleur de sel?

    This recipe looks awesome! I stumbled across your site when I googled recipes for peanut butter/chocolate cheesecake. I will be making that this weekend!

    I actually prefer baked cheesecakes to no-bake cheesecakes. I see a lot of no-bake cheesecakes on your site. I would love to see a white chocolate/raspberry baked cheesecake recipe.


    • Gemma Stafford on August 2, 2017 at 6:55 pm

      Hi Nicole,

      I’m really glad you found my website. I have a lot of no bake cheesecake because I find some people don’t have ovens. Personally I’m all about a baked New York Cheesecake with a thick crust.

      P.s I use Kosher salt but table salt works great too.

      Just so you know I release new recipes every Thursday 🙂

      • Nichole Frische-Delaney on August 4, 2017 at 11:11 am

        Thank you! Will make this tomorrow!

  20. Jennifer on July 24, 2017 at 6:49 pm

    Can I use brown sugar instead of white? I really love the flavor you get when using brown sugar.

    • Gemma Stafford on July 25, 2017 at 2:53 am

      hi Jennifer,
      Sure, you certainly may do this, but you need to ensure that the sugar dissolves, the grains tend to be a little larger than white!
      Gemma 🙂

  21. Hajar on June 14, 2017 at 8:26 pm

    Hi Gemma, do you think I can use this recipe to make samoas, will the caramel thincken up?
    Btw i’ve tried many of your recipes and i always get the best results, i’m so happy i found you a while ago! I love and admire your work, greetings from Spain. ❤

    • Gemma Stafford on June 15, 2017 at 1:36 am

      hi there,
      greetings to you too in Spain. Thank you for your kind words.
      Take a look at this recipe ( it will give you the idea.
      You will be better to use a Dulce De Leche, you can make your own too. Check out the recipes here on the website,
      Gemma 🙂

  22. Hannah.C on June 7, 2017 at 7:35 am

    Hey!!! I made Thisbe and am so excited sorry for the many exclamation marks but this is just soooo cool!!! I just made it and can’t get enough of it! The process took me sooo Long though for some reason it took quite Long to caramelise. This is a sweating workout haha! Used 35% fat cooking cream this was excellent it was kinda watery so I boiled for 1 min and perfect! I submitted a photo though I dunno if will go through… anyway thanks for this recipe !!! I never knew it existed! I thought whenever you said caramel sauce it was dulce de leche! Anyways, it was awesome, just… not salty enough? I used table salt about 1/2 teaspoon ++… never mind it’s still very nice thanks for the recipe and ur vids are always awesome!!!
    P.S… I always seem to be ending with that LOL! Anyway thanks so much maybe you could ask Kevin to make a video? I think maybe it would be easier… it’s okay if you don’t want to do it, just a suggestion. Thanks!

    • Gemma Stafford on June 7, 2017 at 9:19 pm

      I got your photo, it looks greaT!feel free to add more salt, that is totally fine.

      You want kevin to show you guys how to cook something? without me? lol Ill see what he says. He will be in more videos in the future.:)

      • Hannah.C on June 7, 2017 at 10:58 pm

        Haha that’s great! Maybe he can try making a caramel frappuccino… ?

        • Hannah.C on June 8, 2017 at 8:17 pm

          I found the video for the sauce sorry I did no to go and check it but I found it in the video of the brownie trifle so now I know what Colour to cook it to… thanks

      • Hannah.C on June 7, 2017 at 11:02 pm

        Actually I was thinking a video would be great for this recipe but the thought of Kevin making something without you in Bigger Bolder Baking is kinda funny… maybe that might happen?

  23. ceo38 on June 6, 2017 at 8:50 am

    Hi Gemma, and so I’ve tried making your signature salted caramel sauce and oh my…. it’s heavenly!!! I’ve made the no bake cookie butter cheesecake and it’s pending set in the fridge now n I can’t wait to spread the salted caramel sauce on the cake tomorrow!!! Thanks a lot!!!

    • Gemma Stafford on June 6, 2017 at 5:59 pm

      isn’t it insane? I always have a jar of it in my fridge.

      Share a photo when it’s all done 🙂

    • Hannah.C on June 7, 2017 at 7:35 am

      Also it makes a great birthday treat! Happy birthday to me…

      • Hannah.C on June 7, 2017 at 7:38 am

        Oops sorry replied under wromg comment but anyway I luv this my battery dieing so thank u!!!

      • Gemma Stafford on June 7, 2017 at 5:02 pm

        aw Happy Birthday to you 🙂

  24. Rachel P on June 5, 2017 at 7:04 am

    How long will this keep in the fridge? Can it be kept on the shelf?

    • Gemma Stafford on June 5, 2017 at 9:34 pm

      It will live happily in the fridge for atlas 3 months. I have some in my fridge right now and I don’t even remember when I made it, thats how long it lasts 🙂

  25. Rowan on May 19, 2017 at 8:11 am

    Hi Gemma,
    Can I use milk instead of cream

    • Gemma Stafford on May 19, 2017 at 9:55 pm

      Hi Rowan,

      Unfortunately for this recipe no, it has to be cream.

      Hope this helps,

  26. Aaliya Farooqui on March 16, 2017 at 2:03 pm

    Hey gemma
    Please could you teach us how to make caramel toffes ?
    And maybe caramel toffee cookies also
    Im a biggggg fan of yours
    You are the best 🙂

  27. Chloelizabeth on March 6, 2017 at 5:01 pm

    Hi again!
    Another AMAZING recipe so I had to comment!

    I’ve never attempted caramel anything, thinking I would waste all my ingredients after failing so much lol you gave me the boldness to try this anyways!!
    But I failed. Twice.
    So I watched a bunch of YouTube videos, searched for tips online, got over my anger and tried again.
    Third time was the charm!! ?
    SOOO MUCH BETTER than ghiradelli and torami caramel sauce from the store!!!!

    My entire family loves it!!
    I made your dulce de leche ice cream and holy moly cannoli!! SO DELICIOUS!!


    • Gemma Stafford on March 7, 2017 at 1:18 am

      Chloe, you have cheered me up! I am so happy to hear that you are getting on well with the recipes. Persistence pays off, and to a degree this is essential in a cook. Practice makes perfect, and is really how we learn,
      Gemma 🙂

      • Chloelizabeth on March 8, 2017 at 8:26 am

        Gemma, you have cheered me up too!!
        I made it a second time, well 4th, and it came out even better!! My family didn’t like so much butter in it since we basically use it for coffee so I cut the butter in half. They didn’t like it so thick when it cooled so I doubled the cream. After I added the butter I thought I ruined it when I added the cream because the sugar/butter seized up BUT I brought it to a simmer and it all came together again!! AND PERFECTLY!! Perfect consistency, perfect flavor. It reminds me of the caramel inside ghiradelli squares but waaay better!!

        Sorry I write so much I am just so excited I found your website and YouTube channel and that you’re actually writing me back ?

        • Gemma Stafford on March 8, 2017 at 10:39 am

          Chloe, it sounds like you are a baking genius. How clever of you to keep at this until you got it right, well thought out, well done.
          I am happy to respond to you. I am lucky to have such a great community, and without you I could not do this, so thank you,
          Gemma 🙂

  28. Hanan on January 27, 2017 at 3:41 am

    Hey! About the caramel sauce, everytime i make it, it hardens right after it gets cold, i dont know why,i just cant use it when its hard. What do you think i can do to solve this problem gemma?

    • Gemma Stafford on January 28, 2017 at 1:57 am

      Hi there Hanan,
      Are you changing this recipe in any way?
      I do not have this problem with it. Let me know if you are amking adjustments, and then I will try to solve it,
      Gemma 🙂

  29. Rawan on January 19, 2017 at 9:20 am

    Hi gemma
    Please can you tell me salted caramel in microwave or that you make it in the saucepan tastes better

    • Gemma Stafford on January 19, 2017 at 12:56 pm

      Hi Rawan,
      These are two different things really.
      The one on the stove is better, it will keep longer too.
      the microwave one is very good, but best made when in a hurry.
      Try them both! then you can judge,
      Gemma 🙂

  30. Sia on January 12, 2017 at 3:57 am

    Can I use salted butter pls reply quick

    • Gemma Stafford on January 14, 2017 at 2:09 pm

      Yes, but do not then over salt the mix,
      Gemma 🙂

  31. Lianne Beck on December 8, 2016 at 2:50 pm

    Thank you so much for the caramel recipe. It turned out amazing. Next time I will have to make a double batch since it is so good.

    • Gemma Stafford on December 9, 2016 at 12:58 pm

      That is great, I always have a pot of this in my fridge too 🙂

      • Lianne Beck on December 9, 2016 at 3:53 pm

        How long does it last in the fridge? Just wondering. Thank you in advance.

        • Gemma Stafford on December 10, 2016 at 2:39 am

          That depends on whose fridge it is in!!
          In my house it does not last too long, but it will keep for about 6 weeks when stored in an airtight jar,
          Gemma 🙂

  32. Rachael curtin on November 23, 2016 at 12:46 pm

    Thank you!

  33. Rachael curtin on November 21, 2016 at 6:45 am

    Oh my goodness , i never noticed that you had a recipe for you famous salted caramel.Where is this located on your website? In bold baking basics? Or something else?

  34. Anna on November 5, 2016 at 5:09 am

    Hi Gemma, thanks for your great work!
    Can you imagine it would work with vegan cream substitute like rice or coconut cream?

    • Gemma Stafford on November 6, 2016 at 4:23 am

      Hi Anna, I would prefer to use almond milk for this, I think it will be less likely to ‘split’ 🙂

      • Anna on November 8, 2016 at 5:09 am

        Just tried and it worked out really well with (vegan) margarine and almond milk 🙂
        Thanks Gemma!

    • kkh369 on August 5, 2017 at 10:50 pm

      I have made caramel sauce with coconut and it came out great. I used my homemade dairy butter tho, so not fully vegan.

      • Gemma Stafford on August 6, 2017 at 2:42 am

        Thank you for this response, it is great when you guys help each other out, and I learn too! win win,
        Gemma 🙂

  35. Keenie28 on November 3, 2016 at 3:23 pm

    Hi Gemma,
    After reading some of the comments, it sounds like the written recipe is incorrect and there should not be constant stirring of the sugar and water? However, I made the recipe exactly as written, and it was quite an experience. I stirred constantly while the sugar and water boiled, then crystallized, and then melted again and turned into the caramel–it’s quite a transformation but turned out fantastic. Why, though, do some recipes for caramel say NOT to stir the sugar and water?
    Thanks for your fantastic website and all the recipes!

    • Gemma Stafford on November 4, 2016 at 3:09 am

      Hi there, sugar should be dissolved in simmering water, not fast boiling water! If the sugar is not dissolved before boiling it will crystallize. So, you can stir it when it is gently dissolving, then leave it alone when it is boiling, this is the rule 🙂

  36. Emilia.S on November 3, 2016 at 8:56 am

    Hi Gemma!

    I have tried this recipe now twice but it always ends up being way too stiff and not runny like yours, what might I be doing wrong? or am I just supposed to let it be in room temperature before using?

    Thanks 🙂

    • Gemma Stafford on November 4, 2016 at 3:25 am

      Hi Emilia, storing this in the fridge will stiffen the mix. You can soften it for a few seconds in the microwave too if you need it in a hurry 🙂

  37. Cherie on October 20, 2016 at 1:50 am

    Do you have to refrigerate it? When its in the frig it get very thick and I can’t pour it. How long will it last not in the frig? I want to use this to drizzle on top of whipping cream for fancy coffees. Thanks you

    • Gemma Stafford on October 20, 2016 at 2:29 am

      So, the thing to do is to refrigerate it, then soften the portion you need to use in the microwave for a few seconds 🙂

  38. Ranjini on October 16, 2016 at 6:55 am

    Hi Gemma! I really love your recipes and try them out quite often. A small query – can fresh cream be used for this caramel sauce? I mean the low fat one? Thank you!

    • Gemma Stafford on October 17, 2016 at 1:41 am

      Yes, but cream is fat, and generally the higher the fat content the better the cream! It really depends on what it tells you on the pack,
      Gemma 🙂

  39. Anna on October 11, 2016 at 2:49 am

    It won’t thikend if I it in the fridge will do the job

    • Gemma Stafford on October 12, 2016 at 2:50 am

      This is a pouring caramel sauce, it will not thicken like a dulce de leche. Check out the other recipes for caramel here on the website 🙂

  40. shir dagan on September 30, 2016 at 3:26 am

    hey Gemma!

    can i make this two days in advance before i need it and keep it in the fridge?


    • Gemma Stafford on October 1, 2016 at 2:33 am

      Yes you can, this will be perfect to make ahead 🙂

  41. Gosia on September 29, 2016 at 11:43 am

    My caramel turned out really well, thank you for this great recipe!

  42. Carrie on September 12, 2016 at 3:43 am

    Hi Gemma, I just wanted to know how long can this salted caramel sauce be kept for. Thanks! 🙂

    • Gemma Stafford on September 12, 2016 at 10:00 pm

      oh months, around 6 months. I always have it in a labeled jar in my fridge.

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