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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Easy and delicious Homemade Caramel Sauce that takes 5 minutes to make and it's perfectly smooth and creamy!
- 3/4 cup butter
- 1 1/2 cups brown sugar , firmly packed
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 tablespoons vanilla extract
- 1-2 - 3/4 cup evaporated milk
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!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Jaymie says
How much of the evaporated milk? It’s a little confusing on the caramel recipe
Lauren Allen says
Add 1/2 cup of evaporated milk. If, after you stir in that much, you’d like the sauce to be a thinner consistency, add a little more evaporated milk.
Connie says
What could I substitute for the evaporated milk? I’m lactose intolerant. I love your recipes you post! Thanks so much. 🙂
Lauren Allen says
Hi Connie, any dairy-free milk, like soy milk, should work great! The evaporated milk’s purpose is to thin the sauce and make it creamy. 🙂 Hope you enjoy it!
mickey baron says
What if it’s too thin!!??
Lauren Allen says
Hi Mickey, if it’s too thin you probably just added a tiny bit too much milk. But that’s ok. Allow it to refrigerate and it should set up nicely.
April says
I just made the Carmel sauce and I love it
Lauren Allen says
Thanks April–Happy you liked it!
Jen says
What is your secret to making the Carmel thick as pictured?! I follow the directions to a T but as soon as I add the milk it becomes thin as water – and I very carefully measure only 1/2 cup. I’ve made it twice now – boiling it longer the second time and still the same result. Do you pour in the milk & vanilla immediately or let it cool a little first? I would love any pointers because the taste is amazing!
Lauren Allen says
Hi Jen, Next time just add a Tbsp of milk at a time until you reach your desired thickness. Also, it will thicken as it cools 🙂
Katie says
Did it ever thicken for you, I should have read this first haha. Mine is very thin too.
Marie says
My daughter made the Caramel Sauce, together with the Apple Crisp for Thanksgiving, everybody loves it.
Caren Ross says
Just made this and it turned out super think but I think I know what I did wrong. I used margarine instead of butter. I knew better but it’s late……
It does taste really good, though. It’s just that margarine has a lot of water added to it…
I’m going to try again. I wonder how many people made this mistake?
plasterers bristol says
Mm delicious, this turned out just right. Thanks for sharing.
Simon
Rhonda says
So easy and heavenly!!! If I can do it then anyone can do it!
Gen says
i made the caramel sauce and I couldn’t even ruin it! It was so easy. I didn’t have the evaporated milk on hand so I used regular 2% milk and simmered it down to a cup. You couldn’t tell the difference.
This was the first time I didn’t ruin the sauce.
It does take a little time, and you have to stay with it, but totally worth it. So now I triple the recipe for the kids and my mom and it’s never gone bad.
Something to definitely keep on hand!!!!!
Lauren Allen says
So happy to hear it! Thanks for sharing!
June says
Do you use salted or unsalted butter? Can’t wait to try this!
Lauren Allen says
Unsalted butter. You could use salted butter too, just taste the mixture before you add the additional 1/4 tsp that the recipe calls for.
Sandra Galloway says
Can I use a can of Caramel condensed milk instead?
Julie says
What chocolate cake mix did you use it looks lovely & moist , can’t wait to try this recipe thanks.
Kendal says
So perfect to whip up while the baked peach dessert is in the oven.
Tara says
I made the apple crisp along with the caramel sauce! It turned out beautifully! And my kitchen smells so good now too. Thank you for sharing! My family loves it!
Mia says
Hello!!! This tastes great! Added a little milk only so it wouldn’t be too thin. However, it seems that my sugar didnt melt? It’s a bit rough on the tongue and felt like there were granules and the butter has separated, you can see it accumulating on the top. Is it supposed to be like that? I made 1/2 recipe and added 3/4milk. Thinking if i should add more
Lauren Allen says
Hi Mia, It seems that the sugar didn’t dissolve as it should. Next time, try stirring it really well the entire time, scraping the sides of the pan as you go. Also, be sure to maintain the heat at medium–don’t fluctuate the temperature at all. Hopefully those things should fix the problem!
Jim McKee says
Is it wrong to eat half the jar of Carmel off a spoon. Lol I’ve made this recipe several times now and it never lasts more than 2 days. That’s a beautiful thing
Jim McKee says
I made this sauce for the first time today to fill cupcakes with. Well they were excellent thanks for the quick and easy recipe
Johanne says
Made the recipe and love it. Thanks for sharing.