Quick Homemade Salted Caramel Sauce (gluten-free)

salted caramel sauce in glass jar, drizzling down jar.

Quick Homemade Salted Caramel Sauce (gluten-free)

This Salted Caramel Sauce will become your go-to recipe when making anything with a ‘salted caramel’ flavour. 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.

Prep Time5

Cook Time10

Total Time15

Course: sauce

Cuisine: British

Servings:

Calories: 143kcal

Author: Georgina Hartley

Ingredients

250 g caster sugar
300 g double cream heavy cream
40 g butter
1 teaspoon vanilla extract
1 teaspoon flaky sea salt

Metric - US Customary

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.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving of caramel, assuming the caramel is portioned into 16 servings.

Nutrition