Easy and delicious Homemade Caramel Sauce that takes 5 minutes to make and it’s perfectly smooth and creamy!
How have I not shared this homemade caramel sauce recipe yet? I’ve got tons of recipes I use it with (see below). t’s just about the easiest sauce to make, and makes every dessert better!
How to make homemade caramel sauce:
It is so incredibly easy to make homemade caramel sauce. This recipe has 6 ingredients and will only take about 10 minutes! Then you can dip apple slices in it, pour it over apple crisp, or hot fudge sundaes. It can be kept in the fridge for a at least a week, so it’s a great recipe to make ahead of time and keep on hand.
Consider serving over:
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Homemade Caramel Sauce
Easy and delicious Homemade Caramel Sauce that takes 5 minutes to make and it's perfectly smooth and creamy!
Print Pin RatePrep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 10
Calories: 251kcal
Ingredients
- 3/4 cup butter
- 1 1/2 cups light brown sugar , firmly packed
- 2 Tablespoons water
- 1/4 teaspoon salt
- 1 Tablespoon vanilla extract
- 1-2 - 3/4 cups evaporated milk
Instructions
- Add butter, brown sugar, water, and salt to medium saucepan over medium heat. Stir continuously until the butter melts.
- Once the butter has melted bring the mixture to a boil. Boil for about 5 minutes, stirring occasionally.
- Remove from heat and stir in vanilla and 1/2 cup evaporated milk. Stir until smooth. Add more evaporated milk if you'd like a thinner consistency.
- To store, pour mixture into a mason jar and refrigerate for up to a week. Re-warm it in the microwave for a few seconds before serving.
- Serve this over ice cream, apple crisp, or with caramel filled chocolate cupcakes!
Notes
This makes about 2 cups of caramel sauce Recipe from Food.com
Nutrition
Calories: 251kcal | Carbohydrates: 32g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 189mg | Potassium: 47mg | Sugar: 32g | Vitamin A: 425IU | Calcium: 31mg | Iron: 0.2mg
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Cheryl says
I was a little leery because it started to smell burnt, but it just added to the flavor!
Also, I like to improvise, and I didn’t have evaporated milk on hand, but I did have sugar-free French vanilla coffee creamer so I used it instead, omitting the vanilla extract. DELISH!!!!!
Barbara says
Have you used this to make caramel apples?
Lauren Allen says
Hi Barbara, I wouldn’t use this recipe–I would use a caramel recipe like this one, https://tastesbetterfromscratch.com/homemade-caramels/ , cooked to the soft ball stage. Sounds delicious!
Joanne says
Hi! Sounds delicious, but a couple questions before I try this.
1. I’m confused on the measurement listed for the evaporated milk. It’s listed as … ‘1-2 – 3/4 cups evaporated milk’ .
2. I took the butter to be regular salted butter, but then read through all the comments and noticed you say to use “Unsalted”. So, if I use regular butter – do not use additional salt, but if I use unsalted butter then add the salt?
This sounds so delicious and I’d love to make it for Thanksgiving. I just want to make sure I understand everything since Thanksgiving is a few days away!
Thank you!
Lauren Allen says
Hi Joanne, I hope you enjoy it! To answer your questions:
1. you will use somewhere between 1/2 cup to as much as 3/4 cup of evaporated milk. As you’ll see in the recipe instructions, you start by adding 1/2 cup and add a little more if you need to.
2. that’s right about the butter. If you use salted butter you don’t need to add all of the 1/4 teaspoon extra salt.
Hope that helps 🙂
Alison Mailes says
Sweet. Caramel was drizzled over a dollop of Alden’s Vanilla organic ice cream that nested atop your apple crisp; it was a family hit, even on a full belly. Could you tell me why the water is necessary and suggest modifications for a caramel flavor that is a little sharper, I guess meaning less sweet.
Mac says
Phenomenal and easy to make! Wanted to eat it alone by the spoonful but great over the apple crisp!
Klara says
Hi! this sounds delicious! I am making it right now and it looks to be very runny. The recipe says how to make it thinner, but what can i do to make it thicker? Please respond as fast as possible! I would really appreciate it 🙂
Lauren Allen says
If it’s not thick enough you can cook it longer until it thickens.
Nadine Franklin says
What could you use instead of evaporated milk?
I am use to using cream
Lauren Allen says
Cream would be fine!
Will says
I made this once and it was delicious but it seemed more like butterscotch sauce. What is the difference?
John Allen says
Can this sauce be frozen?
(Sorry about leaving same question for apple crisp – thought I was on this page.)
Lauren Allen says
I haven’t tested it to say for sure–I’m worried it may separate when it’s reheated.
Abby says
It can be frozen for up to three months in an airtight container (NOT GLASS!). Place in fridge overnight to defrost 🙁
Abby says
I have no idea why there is a frown face there!!