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
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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
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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.
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!!!!!
So happy to hear it! Thanks for sharing!
So easy and heavenly!!! If I can do it then anyone can do it!
Mm delicious, this turned out just right. Thanks for sharing.
Simon
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?
My daughter made the Caramel Sauce, together with the Apple Crisp for Thanksgiving, everybody loves it.
How much regular milk would I use to substitute for the evaporated milk?
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!
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 🙂
Did it ever thicken for you, I should have read this first haha. Mine is very thin too.
I just made the Carmel sauce and I love it
Thanks April–Happy you liked it!
What if it’s too thin!!??
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.
What could I substitute for the evaporated milk? I’m lactose intolerant. I love your recipes you post! Thanks so much. 🙂
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!
How much of the evaporated milk? It’s a little confusing on the caramel recipe
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.