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4.54 from 118 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 (8oz/225g) granulated sugar
  • 1/4 - 1/2 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
  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 cream. Be careful in this step because the caramel will bubble rapidly when the cream is added.

  5. 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.

  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.
  8. * 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.