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Caramel sauce is one of those absolute necessities that you really don’t think about needing until the very moment you want it! We always try to keep some in our house because we love to use it in everything. Well, maybe not everything but almost all desserts can be improved by adding caramel!
Is caramel sauce gluten free?
That is a resounding YES! A caramel sauce is typically made from sugar, salt, butter, heavy cream, and vanilla. There is absolutely NO gluten anywhere in this caramel sauce.
How do I make caramel sauce?
I’m glad you asked! It’s actually pretty simple but you just have to be careful and watch it like a hawk.
First, you need to gather your ingredients before hand. Trust me, this is important!
Then combine your sugar and salt into a sauce pan and make sure you evenly distribute your sugar across the bottom of the pan. This is very important because you want as much of the sugar as possible touching the surface pan so as it heats up, it can begin to melt evenly.
After a few minutes you are gonna notice the sugar starting to clump together. Don’t panic! This is totally normal. Just keep stirring until the sugar melts completely. Once this happens, stop stirring and leave the pan over the heat for one minute. The caramel should be a light golden brown. Remove it from the heat and add the butter one pad at a time. This may seem a little tedious but it will make your life easier whisking it in! Also, the butter will bubble like crazy. Don’t let this scare you. Just keep adding and stirring!
Once all your butter is in, you’ll probably notice a pool of grease on top of your beautiful caramel. Just add your cream slowly and keep whisking. The grease will work itself in as you add the cream.
Now all that’s left is stirring in the vanilla and you’re done! Easy, right?
Can caramel sauce be frozen?
Yes! If you ever need to make this ahead of time, you can freeze it. This will keep for about three months. Just make sure you place the sauce in an air tight plastic container since milk expands as it freezes and may break a glass container.
Will caramel sauce thicken as it cools?
You bet! When you take this off the heat and add butter and cream, it will still look a little runnier than normal caramel and that’s fine! The reasoning behind this is because the sugar is still hot and hasn’t had the time to start thickening. Once it cools completely, you should have a perfectly thick caramel sauce.
- When cooking the sugar, keep stirring. It can burn in a heartbeat.
- Burner temperatures vary. We cook on a natural gas range so our low could be your medium. Keep an eye on the sugar and adjust as necessary.
Let us know what you think about this recipe in the comments below! Also, tag us on Instagram @msdeltahospitality or on Facebook at Mississippi Delta Hospitality.
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 4 Tablespoons (1/2 stick) butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Add sugar and salt to a small heavy sauce pan. (Make sure the sugar is spread evenly on the bottom of the sauce pan!)
- Cook over medium-low heat, stirring with a wooden spoon until sugar melts (about 10-12 minutes).
- Stop stirring and cook for another minute. It should be a light golden brown.
- Remove from heat and whisk in butter. (It will bubble up!)
- Whisk in cream a little at a time.
- Stir in vanilla.
When cooking the sugar, keep stirring. It can burn in a heartbeat.
Burner temperatures vary. We cook on a natural gas range so our low could be your medium. Keep an eye on the sugar and adjust as necessary.
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Serving Size:1 Tablespoon
Amount Per Serving:Calories: 50 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 6mg Sodium: 23mg Carbohydrates: 8g Fiber: 0g Sugar: 8g Protein: 0g