Transform your desserts with this irresistible gluten free salted caramel sauce, featuring a perfect balance of sweet and salty flavors. This easy-to-make sauce is ideal for drizzling over ice cream, cakes, brownies, or even stirring into your morning coffee, adding a luxurious touch to any treat.
Method
There are two different ways to make caramel – a dry method and a wet method. The wet method has corn syrup, cream and water in with the sugar until it is caramelized and then you add in the butter.
The dry method that this recipe follows heats sugar until it caramelized. Then you add in the warm cream and butter.
Ingredients
This recipe uses ingredients most of us have in our pantries.
- Sugar
- Butter
- Cream
- Vanilla
- Salt
Why do some people add almond flour into caramel?
Some caramel sauce recipes will add almond flour into the sauce. This is to thicken the caramel sauce to use as a filling in macarons or cakes. I personally do not add it into the sauce, because I make more than I need for the recipe and use it in other recipes that do not need the thicker sauce.
Why does my caramel caramalize?
This dry method takes the sugar and melts it without the use of utensils. As soon as you add something of a different temperature such as a utensil into the caramel while it is becoming caramel it will crystallize. Never stick a utensil into a dry caramel before you add in the cream.
Storing
You can store the caramel in a glass air tight container for 2 weeks. I have also added some caramel into a piping bag and left that in the fridge for a week before I needed to use it in a recipe.
When you are pulling the caramel out of the fridge, it will be sift. If you are using it to fill a cake, I would slightly warm the caramel so you can spread it easily.
Salted Caramel Sauce
Ingredients
- 280 grams Sugar
- 130 grams whipping cream
- 200 grams unsalted butter
- 3 grams flaky sea salt
- 2 grams vanilla
Instructions
- Heat the whipping cream in a small pot until it is starting to bubble and hot. Set aside.130 grams whipping cream
- Sprinkle 1/3 of the sugar at the bottom of the a clean pot and turn it on medium heat. Gently swirl the pot (without any utensils) to move the sugar around.280 grams Sugar
- Once that sugar is melted, then sprinkle on another 1/3 of the sugar and complete the same process. Once this is melted, add in the rest of the sugar and wait until it is melted.
- Turn off the heat. Slowly pour in the hot cream into the melted sugar. Using a utensil stir it so it is all mixed together.
- Add in the butter, salt and vanilla into the mixture. Stir until the butter is all melted.200 grams unsalted butter, 3 grams flaky sea salt, 2 grams vanilla
- Transfer into a glass container with a cover and put into the fridge until it is cold and set.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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