Gluten Free Salted Caramel Sauce Recipe
It has been said that the people of the world are divided into two categories – sweet lovers and salt lovers. Ok, I probably just made up the fact that this has been said. Besides, it is probably not even true.
I am a person who likes both sweet and salty but really LOVES the combination of sweet and salty.
I have made a lot of versions of caramel in a variety of desserts. Easy Salted Caramel Buttercream Frosting, Refined Sugar Free Salted Caramel Cupcakes, and Flourless Date Cake with Caramel Sauce just to name a few. But this time I am posting the Gluten Free Salted Caramel Sauce Recipe I use for honest to goodness, old fashioned, amazing, made from scratch salted caramel sauce.
Caramelized sugar (which is not as difficult as it sounds), butter, heavy cream, and salt – seriously? What’s not to love?
Eat this stuff drizzled on ice cream, over apple pie, on top of cake, right off the spoon …
Recipe Notes: I use Wholesome! organic sugar – it has a more mellow flavor than the white, bleached stuff. Make sure you use sea salt or in a pinch (pardon the pun) use kosher salt, but please, please, please do not use table salt – it is much too sharp. I always use organic cream and butter.
- 1 cup Wholesome! organic sugar
- ¼ cup water
- 4 tablespoons unsalted butter
- ½ cup heavy cream
- 1½– 2 teaspoons good quality sea salt or kosher salt
Have all your ingredients measured and ready to go before starting this recipe. Combine the sugar and water in a large, deep, heavy saucepan and place over medium-high heat. Once the sugar starts to liquefy, whisk it vigorously and continue whisking until it starts to boil. Stop whisking as soon as it starts to boil. Continue to boil the sugar until it becomes a deep amber color, like an old penny. As the sugar caramelizes, gently swirl the pan now and again to ensure even caramelization.
Take the pan off the heat and quickly whisk in the butter. Carefully add the cream slowly while whisking. (The mixture will expand considerably and may bubble and spurt, so stand back while doing this or wear an oven mitt.) Stir in the salt. Let the mixture cool in the pan for 10 minutes then pour into a glass jar with a lid. Let cool completely and store, covered, in the refrigerator for up to 2 weeks.
To reheat the sauce for serving, remove the lid from the jar and microwave for a few seconds or remove the lid from the jar and place the jar in a pan of simmering water until warm.
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