Quick Salted Caramel Sauce (gluten-free)
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This Salted Caramel Sauce is suitable for so many gluten-free recipes and will become your go-to recipe. It tastes so much more delicious than any shop bought caramel with none of the additives and is quick and easy to make too. You can use for drizzling, dipping, layering, baking or as a caramel filling into your desserts. No xanthan gum is needed to thicken this sauce and all the ingredients are naturally gluten-free.
Jump to:
- Watch The Video
- Is Caramel Gluten-Free?
- Why You’ll Love This Salted Caramel Sauce
- Ingredients Needed
- How To Make Salted Caramel Sauce
- Expert Tips
- Deepening The Caramel Flavour
- Achieving The Right Caramel Consistency For Different Uses
- FAQs
- How To Use Salted Caramel
- Flavour Variations
- Quick Homemade Salted Caramel Sauce (gluten-free)
This is the Salted Caramel Sauce that I have been making ever since I won our office bake-off with a Salted Caramel Cheesecake about 15 years ago. I then used this easy recipe to create so many of my most beloved creations on my cake stall including this Salted Caramel Chocolate Espresso Cake which was my best-selling cake for birthdays. I made huge batches of this salted caramel every single week and used it in so many ways as I was totally obsessed with the flavour.
Salted Caramel shows no sign of waning in our cultural flavour lexicon and I’m still creating cakes, cookies, pies and bars all the time using this basic caramel recipe as a flavour base.
So, here is the original recipe, unadulterated from the lemon, peanut butter and chocolate versions that you’ll find all over my recipes. I’m hoping I’ve given you enough information below so you can make this recipe without fear, understanding of what to do when the sugar seizes and why it happens and how best to store it and use it.
It's easy, just don’t walk away or get distracted whilst you are making it (believe me that’s the hardest bit) and you’ll be fine. Don’t worry it only takes 10 minutes - you can do it!!
Watch The Video
Sometimes it helps to see a visual of what I'm talking about. So watch the video to see what it looks like to make your Salted Caramel Sauce.
Is Caramel Gluten-Free?
Yes, usually caramel is gluten free as you only need sugar really to make a caramel. This recipe is a creamy caramel sauce so includes butter and cream for the smooth velvety texture.
However, if you are not using this recipe then always check the ingredients list as some caramel products may use added gluten to help thicken or flavour. Also check labelling so you can eliminate cross contamination concerns if your caramel has been produced commercially.
However, this recipe is a naturally gluten-free salted caramel sauce and is suitable if you are intolerant, coeliac or allergic to wheat.
Why You’ll Love This Salted Caramel Sauce
- Only 5 ingredients needed.
- Easy to make (as long as you are cautious about keeping a close eye on it and the hot temperature) and no more than 10 minutes to whip up.
- This Caramel Sauce is naturally gluten-free. No xanthan gum or all purpose flour is needed to thicken.
- No corn syrup. The only sweetener used in this caramel sauce is white sugar.
- So versatile, you can use this caramel sauce for a number of different uses – either being baked into desserts, drizzled over desserts, layered up in desserts or as a dessert dip!
Ingredients Needed
Caster sugar. It’s a fine white baking sugar. If you can only get hold of granulated sugar then that is fine to use too, it will take a little longer to melt but that’s no problem.
Double cream. You can substitute for heavy cream.
Butter. Unsalted butter is the best choice here so you can control the salt content at the end of the recipe. Make sure it is at room temperature.
Vanilla extract. Use a good quality extract, I like Nielsen Massey.
Flaky sea salt. I really like to use Maldon Sea Salt for caramel. It has a perfect clean flavour without overpowering the richness of the caramel.
How To Make Salted Caramel Sauce
For full recipe instructions go to the recipe card at the end of this post.
- Place a heavy-bottomed medium saucepan over medium heat.
- Sprinkle caster sugar evenly into the pan, allowing it to melt without stirring.
- Keep a close eye on the sugar as it melts; it will turn into a clear liquid then caramelize to golden brown. Avoid burning.
- As soon as the sugar has melted, add the double cream and the butter - the mixture will bubble up vigorously.
- You can now stir the caramel mixture and continue until smooth and creamy; if caramel seizes, keep stirring until it smooths out.
- Turn off the heat then add vanilla extract followed by the sea salt flakes to taste, stirring to incorporate.
- Allow the salted caramel to cool for a few minutes before use or decanting into a container for refrigeration.
Expert Tips
Mise-en-place. Have all the ingredients ready and within reach, as the caramelising process can be quick.
Room temperature. The butter and the cream must be at room temperature so that the sugar doesn’t seize when these ingredients are added. Don’t worry if the sugar does, it just means the caramel will take slightly longer as the sugar will need to re-melt.
Use a heavy bottomed saucepan. This ensures an even heat distribution.
Even melting. Start with the sugar all in one even layer. This means your sugar will melt evenly and will prevent you having to trouble the pan too much which may cause sugar crystals.
Avoid stirring. Although if you are concerned that the sugar is starting to burn at the edges then just gently swirl the pan to get the even melting back on track.
Watch closely. This caramel can go from a lovely mellow beige to a dark brown in an instant. Don’t walk away from your caramel as dollars to doughnuts that’s the precise moment it will decide to burn.
Add salt gradually. I think 1 teaspoon is the perfect amount of saltiness but if you like a real salt kick then taste and adjust, but start with a smaller amount. Also different salts have slightly different intensities and you don’t want to get caught out.
Warning – this caramel is hot! It’s definitely worth saying that this sugar reaches a really high temperature and will cause burns if it comes into contact with your skin.
Deepening The Caramel Flavour
If you see the recipe video for making this caramel sauce (in the recipe card below) then you can see that the melted sugar started to bubble before I added the cream and the butter (then bubbled further when I added them). This is because I was taking a bit too long adding the ingredients as I was messing around making the video. But at the same time it wasn’t a problem, it still produced a delicious caramel but with a slightly deeper flavour as the sugar achieved a higher heat. Below is an image of two different caramels. The darker colour is the one I made in the video where I allowed the sugar to cook 30 seconds longer than I normally would and it created a richer caramel. Any longer and the caramel would have burnt and not tasted good.
The lighter coloured version where the double cream and butter was added just as the last sugar crystal had melted, before the sugar had started to bubble means the deep caramel flavour didn’t mature as much.
It’s a matter of taste which you prefer – the lighter coloured caramel can be more versatile though as it’s more delicate in flavour and avoids the slightly bitter note of the darker version.
Achieving The Right Caramel Consistency For Different Uses
As soon as the Salted Caramel is made it will have a really runny consistency but as the caramel cools it will naturally thicken.
If you allow the caramel to cool to room temperature then it will be a good consistency for drizzling and dipping.
However, if you chill the Salted Caramel then it will thicken to a scoopable consistency (similar to something like a lemon curd - see image below) and this is the perfect consistency for layering in desserts or millionaire’s shortbread or swirling into brownies.
I also use the caramel in this chilled thickened state for adding to a buttercream to create a Salted Caramel Buttercream which tastes incredible!!
FAQs
Pour the caramel sauce into a clean, airtight container or a glass jar. Let it cool to room temperature, and then store it in the refrigerator for later use. It can last about 2 weeks if you store properly.
The caramel will also firm up as it is chilled so bring to room temperature before you use it. If you want to use the caramel for drizzling then will need to warm up very slightly in a saucepan, stirring to achieve the silky consistency again.
Absolutely. You just need to switch the butter for your favourite plant based butter. Then use coconut milk or coconut cream instead of double cream.
The main way to prevent the sugar from crystallising is to avoid stirring the sugar or moving the melting sugar too much as this can introduce sugar crystals.
Different sugars will produce a slightly different result. Caster sugar (or any white sugar) will give a clean light flavour. You can use soft light brown sugar which will give a deeper caramel flavour, although I do find it can be quite strong.
It is easy to make Salted Caramel without using a thermometer if you follow the Expert Tips above. However, if you want extra reassurance then you will need to cook the sugar to the ‘soft ball stage’ which is around 113C-116C (235F – 240F).
To achieve the right consistency for your caramel then begin with the sugar in one even layer in the saucepan so that it melts evenly and you don’t have to trouble the pan too much. Try to avoid stirring so that sugar crystals do not formulate in the caramel which will give a granular texture.
Yes, you can but in all instances the caramel will differ. And I do recommend using a sugar thermometer in all of these alternatives as it’s more tricky to gauge the right temperature. Try experimenting with honey, maple syrup, agave nectar, coconut sugar or date syrup. The caramel will either be more or less sweet, it might take longer and will definitely have different flavours.
The only equipment you need is a good saucepan and perhaps a silicone spatula if you have it (a wooden spoon will do if that’s all you have).
You want the caramel to be on the heat for just enough time to complete the steps. If you allow the caramel to linger on the heat either before adding the cream and butter or after then the caramel flavour will deepen and might start to turn a little bitter.
How To Use Salted Caramel
- Drizzling over desserts, ice cream, porridge.
- Use as a filling for cakes, pastries, doughnuts or tarts.
- Serve it as a dip for fresh fruit such as apple slices, berries or bananas.
- Layer it into trifles, millionaires shortbread, parfaits.
- Mix into baked goods like cookies or cupcakes or swirl into the perfect brownie recipe.
- Add to a charcuterie board, it tastes incredible with cheese, nuts and meats.
Flavour Variations
- Peanut Butter Caramel. After you have added the vanilla and salt then stir in 120g drippy peanut butter until smooth.
- Lemon Caramel. See here >>> for my recipe for Lemon Caramel.
- Bourbon/Whisky Salted Caramel. Add 2 tablespoons bourbon or whisky for a rich boozy flavour.
- Miso Salted Caramel. Add 1-2 tablespoons miso paste for even more rich umami flavour.
- Chocolate Salted Caramel. Add 120g melted dark chocolate for an incredibly rich caramel sauce.
- Coconut Salted Caramel. Swap the double cream for coconut cream and add a couple of tablespoons desiccated coconut for a rich coconut flavour. You could even include a splash of Malibu!
✨Have you tried this Salted Caramel Sauce? Please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
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Quick Homemade Salted Caramel Sauce (gluten-free)
Ingredients
- 250 g caster sugar
- 300 g double cream - heavy cream
- 40 g butter
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt
Instructions
- Place a heavy-bottomed saucepan over a medium heat.
- Sprinkle caster sugar evenly into the pan, allowing it to melt without stirring. Gently swirl the pan if the sugar is getting too dark at the edges (which means it has the potential to burn) so it melts evenly.
- Keep a close eye on the sugar as it melts. It will first turn into a clear liquid and then start to caramelise and turn golden brown. Be cautious not to let it burn, as it can happen quickly.
- As soon as the sugar has completely melted, add the double cream and the butter. The mixture will bubble up vigorously. You can now stir the caramel which will settle the bubbling.
- Continue stirring until it becomes smooth and creamy. This may take a few minutes. If the caramel seizes (becomes hard or lumpy), don't worry; it will take a bit longer but turn the heat to low and it will eventually smooth out.
- Once the caramel sauce is smooth and well combined, turn off the heat. Then add the vanilla extract followed by the sea salt to taste; you can add more if you like a really salty sauce.
- Allow the caramel to cool for a few minutes. You can use immediately or decant into a container for refrigeration and future use.
Video
Notes
- Prepare your mise-en-place with all ingredients within reach, as caramelization happens quickly.
- Ensure butter and cream are at room temperature to prevent sugar seizing, but if it does, simply remelt it.
- Use a heavy-bottomed saucepan for even heat distribution.
- Start with sugar in an even layer to prevent crystal formation, and avoid excessive stirring.
- Watch closely as caramel can quickly darken which can lead to burning.
- Add salt gradually to taste, as different salts vary in intensity.
- Handle with care as hot caramel can cause burns.
- Once made, Salted Caramel starts runny but thickens as it cools. At room temperature, it's ideal for drizzling, while chilling yields a scoopable consistency perfect for layering in desserts.
Make Ahead
You can make salted caramel ahead of time and store it in an airtight container in the refrigerator for up to two weeks.Freeze
You can freeze salted caramel in a freezer-safe airtight container for up to three months, thaw in the fridge overnight before use. Ingredient measurements- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
