Gemma’s Signature Salted Caramel Sauce
Gemma’s Signature Salted Caramel Sauce is a velvety, indulgent treat that elevates any dessert in minutes. 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.
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.
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