Homemade Ingredients

Gemma’s Signature Salted Caramel Sauce

4.56 from 106 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

4.56 from 106 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.

 

Submit your own photos of this recipe

19 Images

Keenie28

ceo38

Hannah.C

MummyForLife

Alanrulz10

Sasu

368
Comments & Reviews

avatar

newest oldest most useful
Jopie
Guest
Jopie
1 month 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?

JoniBernard
Member
JoniBernard
1 month ago

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

Alice Cooper
Guest
15 days ago

Hi Gemma hope you and your family are safe. I really want to make this sauce for the frappocino you made but cream is not available at my house so I was wondering if I could use milk . Pls tell as fast as you can. Lots of love from me to you💜

Mkob11
Guest
Mkob11
21 days ago

Can i use milk instead of cream

Natasha
Guest
Natasha
22 days ago

Hi Gemma , can I use salted butter and leave out the salt. Thanks.

BELCHINGKA
Member
BELCHINGKA
27 days ago

Hi Gemma! This looks really good! I am thinking of trying it today! Do you have any tips for making this?

Michelle Orndorff
Guest
Michelle Orndorff
30 days ago

When you say ‘cream’, does this mean coffee cream, whipping cream, or heavy whipping cream?

sahana
Guest
sahana
30 days ago

Hi Gemma,

Could you make a video of this one? 🙂

Thank you,

Sarah
Guest
Sarah
30 days ago

Did not work for me the sugar burnt and I was watching it like a hawk too time consuming wont be using this receipe again.

Michelle Orndorff
Guest
Michelle Orndorff
1 month ago

In your description above the recipe, you say to boil 8-12 minutes to get the amber color. Inside the recipe directions, you say the amber color will come in 6-7 minutes. Which one is 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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Bigger Bolder Baking Crazy Cookie Dough Baking Kit features all the dry ingredients you need to make 12 BIG, bakery-style cookies shipped right to your doorstep.