Gemma’s Signature Salted Caramel Sauce is a velvety, indulgent treat that elevates any dessert in minutes. With its rich, buttery base and a perfect balance of sweet and salty, this sauce is a game-changer for drizzling over ice cream, cakes, or even your morning coffee. The smooth, glossy texture melts on your tongue, leaving behind a warm, caramelized flavor that’s utterly irresistible. Best of all, it’s ready in just 30 minutes—15 to prep and 15 to cook—making it a quick yet impressive addition to your kitchen repertoire.
This sauce isn’t just delicious; it’s versatile and foolproof, even for beginners. The deep amber color and heavenly aroma will fill your kitchen, promising a treat that’s as beautiful as it is tasty. Whether you’re hosting a dinner party or treating yourself, this salted caramel sauce is the ultimate crowd-pleaser. Its luscious consistency and complex flavors make it feel gourmet, yet it’s simple enough to whip up anytime. Once you try it, you’ll wonder how you ever lived without it.
What You’ll Need for Gemma’s Signature Salted Caramel Sauce
- 1 cup (8oz/225g) granulated sugar
- 1/4 – 1/2 cup (2oz/57g) water (enough to just cover the sugar; more water makes it easier to control, less water speeds up the process)
- ½ cup (4oz/115g) cream (heavy cream works best)
- 6 tablespoons (3oz/85g) unsalted butter, cut into pieces (use salted butter for a saltier flavor, but reduce added salt)
- 1/2 teaspoon salt (adjust to taste)
How to Make Gemma’s Signature Salted Caramel Sauce
- Dissolve the sugar: In a medium saucepan, combine the granulated sugar and water. Heat over medium/low heat, whisking constantly, until the sugar has fully dissolved. Do not let it simmer at this stage.
- Simmer the caramel: Once the sugar is dissolved, bring the mixture to a simmer over medium heat. Do not stir once it starts simmering, as this can cause the caramel to crack.
- Cook to amber color: Let the caramel cook steadily until it turns a rich amber color, roughly 15-20 minutes. Watch closely to avoid burning.
- Add the cream: Carefully pour in the cream. The caramel will bubble rapidly, so stand back and stir gently to combine.
- Incorporate the butter: Slowly add the butter, one piece at a time. The mixture will bubble and may splatter, so be cautious. Stir until the butter is fully melted.
- Boil the sauce: Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Finish with salt: Remove the saucepan from the heat and stir in the salt. Let the sauce cool before using. Store in an airtight container for up to 2 weeks.
Perfect Pairings: Serving Suggestions
Gemma’s Signature Salted Caramel Sauce is incredibly versatile! Drizzle it over warm apple pie, vanilla ice cream, or chocolate brownies for a decadent treat. It also pairs beautifully with pancakes, waffles, or even as a dip for sliced apples. For a fancy touch, use it to garnish cheesecake or milkshakes.
Storing and Reheating Made Easy
Store your caramel sauce in an airtight container in the fridge for up to 2 weeks. To reheat, simply microwave it in 15-second intervals, stirring in between, or warm it gently in a saucepan over low heat. If the sauce thickens too much, add a splash of cream or water to loosen it up.
Time-Saving Tips for Busy Cooks
To speed up the process, use less water (closer to 1/4 cup) when dissolving the sugar, but keep a close eye on it to avoid burning. Prep all your ingredients beforehand—measure the cream, butter, and salt—so you can add them quickly when needed. This ensures a smooth, stress-free caramel-making experience!
Equipment You’ll Need
A medium saucepan with a heavy bottom is essential for even heat distribution. Use a wooden spoon or heat-resistant spatula for stirring, and have a heatproof whisk ready for adding the cream. A candy thermometer can also help you monitor the caramel’s temperature for perfect results every time.
Common Questions Answered
Why does my caramel crystallize? This happens if sugar crystals form on the sides of the pan. To prevent it, avoid stirring once the sugar dissolves and gently brush the sides of the pan with a wet pastry brush. Can I use salted butter? Yes, but reduce the added salt to 1/4 teaspoon to avoid over-salting.
Gemma’s Signature Salted Caramel Sauce
Ingredients
- 1 cup granulated sugar (8oz/225g)
- 1/4 – 1/2 cup water (2oz / 57g), enough to just cover the sugar*
- 1/2 cup cream (4oz/115g)
- 6 tablespoons unsalted butter (3oz/85g), cut into pieces
- 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.
- Whisk constantly until all the sugar has dissolved, then 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 15-20 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.
- * 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.
