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!

A homemade Caramel Sauce recipe in a glass jar with some caramel dripping off a spoon to show the smooth consistency.

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).

Two images showing how to make homemade caramel by combining butter, brown sugar, water, and salt in a saucepan then after it has been boiled and is a golden brown color.

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, chocolate chip skillet cookie, or drizzle over pumpkin eggnog or hot cocoa.

Two images showing evaporated milk being poured in a saucepan with a bubbly brown mixture, then after the easy caramel sauce has been mixed and poured in a glass jar for serving.

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:

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Recipe

A homemade Caramel Sauce recipe in a glass jar with some caramel dripping off a spoon to show the smooth consistency.
Prep 5 minutes
Cook 5 minutes
Total 10 minutes
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Equipment

  • saucepan

Ingredients
 
 

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, 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.

Notes

Yield: about 2 cups.
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.
To Freeze: Store in a freezer-safe container and freeze for up to 3 months. Thaw completely in the refrigerator before using.

Nutrition

Calories: 261kcalCarbohydrates: 34gProtein: 1gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 192mgPotassium: 92mgSugar: 34gVitamin A: 476IUVitamin C: 0.2mgCalcium: 69mgIron: 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

This post contains affiliate links.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Ken
7 years ago

Have you every used heavy cream in place of the evaporated milk?

Johanne
7 years ago

5 stars
Made the recipe and love it. Thanks for sharing.

Jim McKee
7 years ago

5 stars
I made this sauce for the first time today to fill cupcakes with. Well they were excellent thanks for the quick and easy recipe

Jim McKee
7 years ago

5 stars
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

Mia
7 years ago

5 stars
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

Tara
7 years ago

5 stars
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!

Kendal
7 years ago

5 stars
So perfect to whip up while the baked peach dessert is in the oven.

Julie
8 years ago

What chocolate cake mix did you use it looks lovely & moist , can’t wait to try this recipe thanks.

Sandra Galloway
8 years ago

5 stars
Can I use a can of Caramel condensed milk instead?

June
8 years ago

Do you use salted or unsalted butter? Can’t wait to try this!