How does Gordon Ramsay make caramel?

He starts with melted sugar, lets it reach a deep amber color, then stirs in butter and cream—sometimes finishing with sea salt or vanilla. That’s the heart of Gordon Ramsay Caramel Sauce .

What is Gordon Ramsay’s signature dessert?

He’s famous for his sticky toffee pudding, but Gordon Ramsay’s panna cotta and caramel sauce are up there too.

How to make yummy caramel sauce?

Use real ingredients—sugar, butter, cream—and watch that heat closely. This guide to Gordon Ramsay Caramel Sauce walks you through every step.

What is the difference between carmel and caramel sauce?

“Carmel” is often a mispronunciation or a place in California. “Caramel” is the proper name for the sweet, buttery sauce. As in Gordon Ramsay Caramel Sauce —the good stuff.

Gordon Ramsay Caramel Sauce – Easy 6-Step Recipe (Amazing!)

Name: Gordon Ramsay Caramel Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: British
Ingredients: 1 cup (200g) white granulated sugar; 6 tablespoons (90g) unsalted butter, cold and cubed; ½ cup (120ml) heavy cream, brought to room temperature; Pinch of flaky sea salt (optional); ½ teaspoon pure vanilla extract (optional)

Gordon Ramsay Caramel Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Gordon Ramsay Caramel Sauce recipe is rich, buttery, and perfectly balanced—not too sweet, just the way caramel should be. In under 15 minutes, you’ll have a luscious golden sauce that’s perfect for spooning over pancakes, ice cream, brownies, or even a cheeky late-night snack. It’s smooth, bold, and totally beginner-friendly.

Author: RAMSAY
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1¼ cups (roughly 20 tbsp)
Category: Sauce
Method: Stovetop
Cuisine: British

Ingredients

Scale

1 cup (200g) white granulated sugar
6 tablespoons (90g) unsalted butter, cold and cubed
½ cup (120ml) heavy cream, brought to room temperature
Pinch of flaky sea salt (optional)
½ teaspoon pure vanilla extract (optional)

Cook Mode Prevent your screen from going dark

Instructions

Melt the Sugar: Add sugar to a medium, heavy-bottomed saucepan. Heat over medium, stirring constantly with a heatproof spatula or wooden spoon until the sugar begins to melt and clump. Keep stirring until fully liquid and golden.
Watch for Deep Amber Color: Once melted, stop stirring and let the sugar cook undisturbed. It should turn a rich amber color. This stage happens quickly—don’t walk away.
Add Butter (Carefully): When the sugar reaches that deep amber tone, add the butter. It will bubble up! Stir gently until the butter is completely melted and blended in.
Slowly Add Cream: Gradually pour in the heavy cream while stirring. Expect vigorous bubbling—this is normal. Keep stirring until smooth.
Finish with Salt & Vanilla (Optional): Stir in sea salt and vanilla extract, if using. Mix well until fully combined.
Cool Before Serving: Remove from heat and let cool slightly before transferring to a jar or pouring over your favorite dessert.

Notes

Use a light-colored pan to better monitor sugar’s color while caramelizing.
Room temperature cream is crucial—cold cream can cause seizing.
Store in a sealed glass jar in the fridge for up to 2 weeks.
Warm gently before using to return it to pourable consistency.

Find it online: https://cookingwithramsay.com/gordon-ramsay-caramel-sauce-recipe/