Gluten Free Caramel Sauce
This gluten free caramel sauce is four ingredient recipe that takes only about 15 minutes to make. Drizzle it on ice cream, apple pie or my maple air fryer apples for an easy dessert!
‘Tis the season to put caramel on anything and everything! From my air fryer apples, gluten free apple crisp, or a big scoop of vanilla ice cream, this gluten free caramel sauce is a recipe you need in your back pocket!
Even though I eat the most caramel around Fall, this is a recipe to have around all year to make ice cream sundaes or drizzle on your favorite gluten free brownies. Making caramel sauce may seem intimidating, but this recipe requires no candy thermometer and with just a little bit of patience and a close eye, you will have the perfect caramel every time.
Tips before we get started…
- Once cooled, this gluten free caramel has a somewhat thick consistency. It’s not thick like a caramel candy, but if you want it to be thinner, simply whisk in 2 more tablespoons of heavy cream before letting it cool.
- I opted to add both vanilla and salt to this recipe. The salt is subtle, but if you want a more salted caramel flavor, feel free to add more! A pinch of flaky salt before serving is also delicious.
- I do not recommend any swaps for the butter or heavy cream, instead, try my vegan caramel sauce!
How to make gluten free caramel sauce
Add the white sugar to a stainless steel pot and heat over medium heat. I do not recommend a cast iron or non-stick pan, stainless steel works best here.
Stir constantly with a rubber spatula or wooden spoon while the sugar starts to melt. It will first get clumpy, then gradually melt into an amber liquid that almost looks like maple syrup. Be sure to stir constantly and scrape down the sides and bottom of the pan so nothing sticks.
Once there are no clumps left, add in the cubed and room temperature butter. The mixture will bubble and there may be some splatter. I like to keep my hand covered either with my sleeve or just wear an oven mitt since it’s very hot!
Stir constantly until the butter has melted. If you notice the mixture separating at all, remove from heat and use a whisk to vigorously combine until the butter and sugar are well incorporated.
Turn the heat to low and add in the heavy cream, stirring constantly. Once it is mixed, stop stirring and let boil for just 1 minute. Remove from the heat and stir in the vanilla and salt. The sauce will be thin at this point, let sit at room temperature for about 30 minutes to an hour to let thicken. Enjoy!
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Is caramel gluten free?
Honestly, yes, a lot of the time caramel sauce is naturally gluten free. However, some recipes may contain flour as a thickening agent. The primary ingredients in caramel are sugar, butter and cream, which are naturally gluten free.
Making it from scratch is an easy way to ensure you’re in control of the ingredients, but if using store bought, just make sure to check in the ingredients!
Ways to enjoy this caramel sauce
I’m definitely one to just eat this gluten free caramel sauce straight out of the jar (a quick and easy way to satisfy my sweet tooth!), but there’s so many ways to enjoy this recipe. Some of my favorites include:
- On top of vanilla ice cream for an easy late night dessert
- Drizzled on top of my gluten free apple crisp or apple cake
- Spread on top of a gluten free brownie when your sweet tooth is really strong
- As a filling for my gluten free chocolate cupcakes
- Spread onto a lined baking dish, then freeze and slice into caramel chews
- Drizzled on top of my gluten free carrot cake or carrot cake cookies
- A little dip for my gluten free soft pretzels
How to store
I usually like to store this gluten free caramel sauce in the fridge because it keeps for much longer, but it will get firmer as it sits. If it was in the fridge but you want to be able to drizzle it on top of something, simply warm in the microwave for 10-15 seconds until the consistency thins out. It will keep in the fridge for up to 1 month.
You can freeze the caramel as well! Let cool at room temperature, then freeze in an airtight container for up to 3 months. Let thaw in the fridge or at room temperature, then warm up before using so it’s a thinner consistency.
More sweet treats to try!
- Gluten Free Apple Cake
- Vegan Brownies
- Levain Style Chocolate Chip Cookies
- Iced Gluten Free Oatmeal Cookies
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Gluten Free Caramel Sauce
by: claire cary
Ingredients
- 1 cup white granulated sugar
- 6 tablespoons unsalted butter room temperature
- ½ cup heavy whipping cream room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Add the white sugar to a stainless steel pot and heat over medium heat. I do not recommend a cast iron or non-stick pan, stainless steel works best here.
- Stir constantly with a rubber spatula or wooden spoon while the sugar starts to melt. It will first get clumpy, then gradually melt into an amber liquid that almost looks like maple syrup. Be sure to stir constantly and scrape down the sides and bottom of the pan so nothing sticks.
- Once there are no clumps left, add in the cubed and room temperature butter. The mixture will bubble and there may be some splatter. I like to keep my hand covered either with my sleeve or just wear an oven mitt since it’s very hot!
- Stir constantly until the butter has melted. If you notice the mixture separating at all, remove from heat and use a whisk to vigorously combine until the butter and sugar are well incorporated.
- Turn the heat to low and add in the heavy cream, stirring constantly. Once it is mixed, stop stirring and let boil for just 1 minute.
- Remove from the heat and stir in the vanilla and salt. The sauce will be thin at this point, let sit at room temperature for about 30 minutes to an hour to let thicken. Enjoy!
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