Gluten-Free Caramel Sauce
This quick and easy gluten-free caramel sauce is rich, buttery, and perfect for drizzling over ice cream, desserts, or even stirring into coffee. With just four ingredients and a few simple steps, you'll have a smooth, decadent caramel sauce ready to enjoy.
Equipment
- Wooden spoon or silicone spatula
- Airtight container for storing
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cut into pieces
- ½ cup half-and-half
- ¼ teaspoon salt or to taste
Instructions
- Melt the Sugar: In a medium saucepan over medium heat, cook the sugar, stirring constantly with a wooden spoon or silicone spatula. It will first clump together, then eventually melt into a smooth, amber-colored liquid. Be patient, as this can take a few minutes.
- Add the Butter: Once the sugar is completely melted, carefully add the butter. The mixture will bubble up, so stir constantly until the butter is fully melted and combined.
- Stir in the Half-and-Half: Slowly pour in the half-and-half while continuing to stir. The caramel may bubble up again. Keep stirring until the mixture is smooth.
- Simmer and Thicken: Allow the sauce to simmer for 1-2 minutes until it thickens slightly.
- Add Salt: Stir in the salt. Taste the caramel and adjust the salt level if needed.
- Cool: Remove from heat and let the sauce cool for a few minutes before serving. The caramel will thicken as it cools.
Notes
Store in an airtight container in the refrigerator for up to 2 weeks.
To reheat, gently warm the sauce in the microwave or on the stovetop before using.
To reheat, gently warm the sauce in the microwave or on the stovetop before using.
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