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.
Decided to try this when I wanted to make a caramel apple pie and the store was out of caramel. Super easy to make, and it tastes delicious! The pie was a hit, and I have a jar of caramel left over. Win, win!
I made this with my homemade vanilla extract and it was amazing!
Serve with churros!!!!
Mine came out too thin, can I put it back on the stove to thicke up
Yes, that’s fine!
This caramel sauce is the best I’ve ever tasted 😭❤️ All the ingredients mesh into such a beautiful color and consistency. So easy to make and it’ll make your jaw drop on the ground!!!
Hi, can I use this for dipping pretzel rods?
No, since it wont set up firmly. Use my caramel candy recipe instead. Here is my recipe for dipped pretzel rods: https://tastesbetterfromscratch.com/caramel-chocolate-dipped-pretzel-rods/
Hi! I just tried this recipe and it tastes really good. The only thing is that mine came out really “grainy”. What should I do, or what did I do wrong?
Made it for the first time and people absolutely thought it was the best they ever had!!
Can I substitute evaporated milk with heavy cream? Or is that just to add in case more “milk” is needed?
Yes, that’s fine!
Hi!
Can I use dark brown sugar instead of light?
Yes, sure!