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!
Homemade Caramel sauce is a big reward for little effort.
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).
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, apple bundt cake, chocolate chip skillet cookie, or drizzle over pumpkin eggnog or hot cocoa.
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:
- Caramel Apple Dip
- Pumpkin Cheesecake
- Baked Peaches
- Better Than Sex Cake
- Ice Cream Cake
- Bread Pudding
- Hot Cocoa
Follow me for more great recipes
Recipe
Homemade Caramel Sauce
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 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
Nutrition
Create a FREE Account to save your favorite recipes and create meal plans
Follow Me
I originally shared this recipe September 2015. Updated May 2020 and October 2024.
Original recipe adapted from Food.com
This post contains affiliate links.
OH. MY. WORD. This caramel sauce is to die for. I’m an impatient person, so standing at a stove and stirring butter and brown sugar on medium low(ish) heat until it boils and then stirring it for another 5 minutes is not my favourite activity, but THIS is worth it!! I’ve never tasted a caramel sauce as good as this one. Thank you for this fabulous recipe!
This is my third try at caramel sauce in the past two days. This is by far the easiest, creamiest, smoothest and most delicious. I’m making it to top an apple cake I’m making for our school fund raising auction. I’m hoping it brings in a bundle. Thanks.