Gluten-Free Caramel Sauce Recipe: Smooth, Dairy-Free Option

I’m delighted to share a homemade gluten-free caramel sauce recipe that’s thick, creamy, buttery, and perfectly sweet. This caramel holds its softness at room temperature and can be gently warmed for drizzling. It’s wonderful spooned over gluten-free brownies, ice cream, popcorn, or cheesecake.

I never liked the runny, bland store-bought sauces I tried. This recipe reminds me of the thick, buttery caramel I enjoyed growing up, and I actually prefer it. I found myself spooning it straight from the jar and even sent one away with a friend because I knew I would finish it otherwise.

This salted caramel is fantastic drizzled over freshly popped popcorn. I tested that pairing more than once to be sure — it’s addictive.

Note: this recipe uses a candy thermometer. Calibrate your thermometer to ensure accuracy before you start. The caramel is made with evaporated milk, but you will use only a portion of a can — don’t confuse “1 cup” with a full can.

One favorite way to enjoy this sauce is over chocolate ice cream with chopped almonds and a few mini chocolate chips. It’s also excellent drizzled over gluten-free cheesecake or a warm mug cake for a decadent finish. If you need a dairy-free option, try a vegan caramel sauce recipe specifically made without dairy.

Gluten-free Caramel Sauce Recipe:

Yield: 5 cups

Gluten-free Caramel Sauce

Thick, buttery gluten-free caramel sauce that is delicious over ice cream, popcorn, brownies, or cheesecake. Drizzle it on almost anything for an indulgent touch.

Prep Time
5 minutes

Cook Time
25 minutes

Additional Time
20 minutes

Total Time
50 minutes

Ingredients

• 2 cups sugar
• 1 cup brown sugar
• 3/4 cup light corn syrup
• 1 cup evaporated milk (note: this is not a full can)
• 1 pint (2 cups) heavy whipping cream
• 1 cup (2 sticks or 16 Tbsp.) unsalted butter
• 1 tsp sea salt
• 1 tsp pure vanilla extract

Instructions

1. In a large, tall pot (large enough to clip a candy thermometer to), combine the sugar, brown sugar, light corn syrup, evaporated milk, heavy cream, unsalted butter, and sea salt. Do not add the vanilla yet.
2. Cook over medium heat, stirring constantly with a rubber spatula. Scrape the sides, edges, and bottom of the pan frequently and do not leave the pot unattended for more than a few seconds at a time.
3. Continue cooking and stirring while monitoring the temperature with a candy thermometer. Cook until the mixture reaches 224°F (about 24 minutes for me; times vary by stove, pot size, and altitude).
4. Immediately remove the pot from heat and place it on a cooling rack or trivet.
5. Stir in the vanilla extract.
6. Allow the caramel to cool before serving. Store leftovers in a jar at room temperature or in the refrigerator. To use again, microwave for 20–30 seconds to warm and thin the sauce for drizzling.

Notes

This is a rich, buttery, sugary treat. I do not recommend cutting back on the sugar or substituting dairy-free ingredients if you want the same texture and flavor.

Pin this to your gluten-free desserts board on Pinterest:

Party time! I joined a group of favorite gluten-free bloggers to host a virtual ice cream social. Below are other gluten-free dessert ideas that pair beautifully with this caramel sauce — perfect for a summer dessert spread.

I hope you enjoy this gluten-free caramel topping. Please come back and rate it after you try it!