This easy and delicious homemade Caramel Sauce is made with six pantry ingredients and only takes 10 minutes to make!
This caramel sauce is enjoyed as a topping on anything from ice cream to Better than Sex Cake. I also have a Homemade Caramel recipe that requires a longer cook time and is great for dipping Caramel Apples.
It is so incredibly easy to make homemade caramel sauce, and you can store it in the fridge for weeks to use in lots of different ways (see my ideas below).
This caramel sauce is unique in that it uses brown sugar instead of granulated sugar. Doing so yields a richer flavor and cuts down on the cook time.
How to make caramel sauce:
1. Add butter, brown sugar, water, and salt to medium saucepan over medium heat. Stir continuously until the butter melts.
2. Once the butter has melted bring the mixture to a boil. Boil for about 5 minutes, stirring occasionally.
3. Remove from heat and stir in vanilla and ½ cup evaporated milk. Stir until smooth. Add more evaporated milk if you’d like a thinner consistency (the caramel will thicken as it cools).
Store caramel sauce in the refrigerator for 1-2 weeks. Rewarm in the microwave for a few seconds, or over low heat on the stove.
To freeze, store in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.
Consider serving Caramel Sauce with:
- Apples or other cut fruit
- Ice Cream
- Caramel Pecan Apple Crisp
- Better than Sex Cake
- Caramel Filled Chocolate Cupcakes
- Grasshopper Pie
- Caramel Apple Cider
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Recipe
Homemade Caramel Sauce
Easy and delicious Homemade Caramel Sauce made with pantry ingredients, that only takes 10 minutes to make.
Video
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 cup evaporated milk or heavy cream, or more, to thin the sauce
Instructions
- Grease 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 until the butter has melted.
- Once the butter has melted bring the mixture to a boil. Reduce heat to a simmer and cook for 5-8 minutes until golden brown and thickened (keep in mind it will continue to thicken as it cools). Stir as it cooks, particularly the sides of the pan to prevent crystallization.
- Remove from heat and stir in vanilla and ½ cup evaporated milk. Stir until smooth. 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.
- Serve this over ice cream, apple crisp, or with caramel filled chocolate cupcakes!
Notes
Yields about 2 cups of caramel sauce.
Butter: salted butter can be used. Reduce salt to ⅛ teaspoon, or to taste.
For Salted Caramel: Use unsalted butter and replace salt with Sea Salt, adding extra salt, to taste.
Freezing Instructions: Store in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Calories: 251kcalCarbohydrates: 32gFat: 13gSaturated Fat: 8gCholesterol: 36mgSodium: 189mgPotassium: 47mgSugar: 32gVitamin A: 425IUCalcium: 31mgIron: 0.2mg
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Recipe adapted from Food.com
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe September 2015. Updated May 2020 with process photos and improved instructions and tips.
Alergic to milk. Can I use almond milk?
Yes, that would be fine!
Hi!
Can I use dark brown sugar instead of light?
Yes, sure!
Can I substitute evaporated milk with heavy cream? Or is that just to add in case more “milk” is needed?
Yes, that’s fine!
Made it for the first time and people absolutely thought it was the best they ever had!!