Caramel Sauce
The easiest homemade Caramel Sauce made in minutes, with just 5 basic ingredients. Enjoy it on top of ice cream, in your hot chocolate, or literally over anything!
If you love caramel, you have to try my Homemade Caramels, Caramel Apples, Caramel Popcorn, Chocolate Covered Pretzels, or Chocolate Covered Marshmallows!
Homemade Caramel sauce is a big reward for little effort.
Before you even think about buying an artificially flavored caramel sauce from the store, let me tell you how EASY it is to make yourself. You get that real, rich caramel flavor, with no of the additives or preservatives, and it will keep in the fridge for weeks. Drizzle it over pumpkin cheesecake, apple crisp, or better than sex cake. Use it for ice cream sundaes (with brownies and hot fudge, too), or as a dip for fresh sliced apples.
How to make Caramel Sauce:
Combine: Grease the sides of a saucepan, then add butter, brown sugar, water, and salt, and cook over medium-low, stirring constantly until butter is melted. Bring mixture to a boil then simmer on low for 5-8 minutes, stirring constantly. It should be golden brown and thickened (it will continue to thicken as it cools).
Remove from heat and stir in vanilla and evaporated milk. Add additional evaporated milk if you want a thinner consistency. Serve easy caramel sauce over ice cream, apple bundt cake, chocolate chip skillet cookie, or drizzle over pumpkin eggnog or hot cocoa.
Storage and Freezing Instructions:
To Store: Refrigerate leftover caramel sauce for up to 2 weeks. Rewarm in the microwave for a few seconds.
To Freeze: Store in a freezer-safe container and freeze for up to 3 months. Thaw completely in the refrigerator before using.
Serve Caramel Sauce With:
Caramel Apple Dip
Pumpkin Cheesecake
Baked Peaches
Better Than Sex Cake
Ice Cream Cake
Bread Pudding
Hot Cocoa
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Homemade Caramel Sauce
This homemade Caramel Sauce recipe transforms five basic pantry staples into a rich and creamy caramel sauce. Enjoy it on top of ice cream, in your hot chocolate, or literally over anything! It's so easy and only takes 10 minutes to make!
Course DessertCuisine American
Prep Time 5 minutes minutesCook Time 5 minutes minutesTotal Time 10 minutes minutes
Servings 10
Calories 261kcal
Author Lauren Allen
Equipmentsaucepan
Ingredients3/4 cup butter1 1/2 cups light brown sugar , firmly packed2 Tablespoons water1/4 teaspoon salt1 Tablespoon vanilla extract1/2 cup evaporated milk , or heavy cream, or more, to thin the sauceUS Customary – Metric
InstructionsGrease the sides of a medium saucepan with oil or non-stick spray. Add butter, brown sugar, water, and salt to saucepan and cook over medium-low heat, stirring constantly, until the butter has melted. Bring the mixture to a boil., stirring constantly. Reduce heat to a simmer and cook for 5-8 minutes, stirring, until golden brown and thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla and ½ cup evaporated milk. Add more evaporated milk if you'd like a thinner consistency. Store caramel sauce in a covered container or jar in the refrigerator for 1-2 weeks. Re-warm in the microwave for a few seconds, or on the stove over low heat.
Video
NotesYield: about 2 cups.
Butter: salted butter can be used. Reduce salt to &frac18 teaspoon, or to taste.
For Salted Caramel: Use unsalted butter and replace salt with Sea Salt, adding extra salt, to taste.
To Freeze: Store in a freezer-safe container and freeze for up to 3 months. Thaw completely in the refrigerator before using.
NutritionCalories: 261kcal | Carbohydrates: 34g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 192mg | Potassium: 92mg | Sugar: 34g | Vitamin A: 476IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 0.3mg
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I originally shared this recipe September 2015. Updated May 2020 and October 2024.
Original recipe adapted from Food.com
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