Quick Caramel Sauce (Gluten Free)

I love having a carmel sauce in the fridge for any late night snack cravings. We us it more often than we probably should. On ice-cream, in sodas, to drizzle over cakes or cookies.

Carmel sauce can be a delicious addition to a buttercream or a chocolate ganache to become frosting for cakes or cupcakes. A gluten free cream puff has met its match when this sauce is drizzled on top.

This basic sauce can be a baseline for many foods both sweet AND Savory. Mix it with a balsamic vinegar to toss chicken in for an AMAZING roasted chicken. Seriously a super versatile sauce that just takes a few minutes of babysitting to enjoy. Try it!

Caramel Sauce


1 cup sugar

1/3 cup water

4 tablespoons butter

3/4 cup heavy cream

1/2 to 1 teaspoon salt (optional)


Mix the water and sugar in a large heavy-bottomed saucepan.

Cook over medium high heat until the sugar dissolves.

Lower the heat, boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with or wooden spoon. Only occasionally. The addition of the water helps the sugar heat evenly so you really shouldn’t need to stir that much.

Watch it carefully, it can burn very quickly at this point. When the caramelizing happens it loves to burn instead. Most of my carmel failures happen at this stage. So if you smell something burney and not camelizey, stir it and take the heat as low as possible.

When it becomes your desired shade, (keep in mind that it will lighten when you add the butter), take the pan away from the heat and whisk in the butter and then the cream. Be careful of splattering and very careful of steam.

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