Gluten Free Caramel Sauce
by: claire cary
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!
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!
Notes
I don't recommend subbing the white sugar with anything else here, this recipe works best with white granulated sugar!
Serving: 2tablespoons / Calories: 204kcal / Carbohydrates: 25g / Protein: 1g / Fat: 14g / Sodium: 151mg / Sugar: 22g
