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Gemma's Signature Salted Caramel Sauce - Gemma's Bigger Bolder Baking

This 3 sentence summary provides the key details about Gemma's Signature Salted Caramel Sauce: The document is a recipe for Gemma's Signature Salted Caramel Sauce that requires granulated sugar, water, cream, butter, and salt, which are brought to a boil in a saucepan to create a rich amber-colored caramel sauce that is allowed to cool before using. The full recipe preparation takes 30 minutes and makes 8 servings of the salted caramel dessert sauce.

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87 views1 page

Gemma's Signature Salted Caramel Sauce - Gemma's Bigger Bolder Baking

This 3 sentence summary provides the key details about Gemma's Signature Salted Caramel Sauce: The document is a recipe for Gemma's Signature Salted Caramel Sauce that requires granulated sugar, water, cream, butter, and salt, which are brought to a boil in a saucepan to create a rich amber-colored caramel sauce that is allowed to cool before using. The full recipe preparation takes 30 minutes and makes 8 servings of the salted caramel dessert sauce.

Uploaded by

chloevagyok
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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2021. 01. 22.

Gemma's Signature Salted Caramel Sauce - Gemma’s Bigger Bolder Baking

Gemma's Signature Salted Caramel Sauce 4.62 from 140 votes

Prep Time Cook Time Total Time


15 mins 15 mins 30 mins

Course: Dessert
Cuisine: American
Servings: 8
Author: Gemma Stafford

Ingredients
Print Recipe
1 cup (8oz/225g) granulated sugar
around 1/4 cup (2oz / 57g) water, enough to just cover the sugar
½ cup (4oz/115g) cream
6 tablespoons (3oz/85g) unsalted butter, cut into pieces
1/2 teaspoon salt

Instructions
1. Heat granulated sugar and water in a medium saucepan over medium/low heat until the sugar has dissolved.
Don't let it simmer at this stage.
2. Once all the sugar has dissolved bring the mix to a simmer on medium heat. Do not stir the caramel once it
comes to a simmer or it can crack.
3. Cook steadily until you reach a rich amber-colored caramel, roughly 6-7 minutes. Be careful not to burn.
4. Once you have a rich caramel immediately add the cream. Be careful in this step because the caramel will bubble
rapidly when the cream is added.
5. Next, very slowly, drop in the butter. Since the butter is colder than the caramel, the mixture will rapidly bubble
and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in the salt. Allow to cool down before using.

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