Homemade Ingredients

Gemma’s Signature Salted Caramel Sauce

4.49 from 81 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 Gemma's Signature Salted Caramel Sauce

4.49 from 81 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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Linh
Member
Linh
2 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
2 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
2 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!

vaishnavi prabakar
Guest
vaishnavi prabakar
4 months ago

Hi Gemma!! I mean this is just sunshine and love in a pot❤️❤️❤️❤️ I am gonna have to make desserts just to smother them with this gorgeous sauce

Meliha
Guest
Meliha
4 months ago

Hi Gemma,
I made your recipe but butter and cream separated – what could be the cause for this?

Member
LadyIreland
6 months ago

I’m at it again Gemma. I think you may have created a monster by introducing me to Bigger Bolder Baking. I baked your best ever banana bread in a bundt pan, turned it out onto a serving plate and drizzled it with 1/3 cup of salted caramel sauce then put a couple tiny rosettes of whipping cream on the top. So good. All my neighbors stop and take a big whiff to see what I’m making and if they can have some. Oh Irish Sausage has been ordered so Dublin Coddle is eminent. Can’t wait. I love exploring my roots… Read more »

Dorothy
Guest
Dorothy
6 months ago

i love caramel chocolate bars, but i suffer with high blood pressure, could I just make caramel sauce not salted? can you please reply to my email I am a senior and not great with computers, and my grandchildren are also alergic to milk products

Mandielee76
Member
Mandielee76
7 months ago

I know that you love vanilla extract as do I , so can you add it to this recipe as I did not see it in the list?

Amanda
Guest
Amanda
9 months ago

Hi Gemma, is it whipping cream that u use ?thanks

Shrishti
Guest
Shrishti
9 months ago

Hey Gemma, I made the sauce and loved it! However there’s a lot leftover. How do I store it??

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