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!
Servings: 10
Calories: 261kcal
Equipment
- saucepan
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, 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 1/2 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
Notes
Yield: about 2 cups.
Butter: salted butter can be used. Reduce salt to 1/8 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: 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
Recipe Link
Recipe Video
