Easy Homemade Caramel Sauce
Quick and easy Homemade Caramel Sauce is thick, gooey, and made with just FIVE ingredients in FIVE minutes, perfect for apples, brownies, ice cream, or as a gift!
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it to your inbox. Plus get our best recipes every week!
If you enjoy this recipe, you'll also love easy homemade Chocolate Syrup, Strawberry Syrup, and Cinnamon Syrup!
I'm SO excited to bring you today's post, featuring one of my personal favorite, all-time most-popular recipes...quick and easy Homemade Caramel Sauce!
In my opinion, Caramel Sauce is akin to the nectar of the gods. It complements a variety of other flavors, it turns even health food into a decadent treat, and it's pretty darn tasty with no other accompaniment than a straight-up spoon.
Quick & Easy Caramel Sauce
But...how to make Caramel Sauce?! Well, you won't believe how easy it is using this recipe.
There's no candy thermometer, no persnickety directions, and no extended stirring.
There are just five simple ingredients that transform into gooey, sticky, buttery Caramel Sauce in about five quick minutes. And it's amazing!
Ingredients
Let's take a moment to analyze those five simple, yet critical, ingredients, shall we?
- Butter. Say it with me...everything is better with butter. (And bacon. Maybe dip your bacon in this caramel sauce???)
- Brown sugar. In my younger days, I used to babysit a little girl who would hop up on the kitchen counter and eat lumps of brown sugar straight out of the jar when her ever-observant childcare provider wasn't looking. (Why yes, she was a tad bit energetic. Why do you ask?) Years later, I tried a lump of straight brown sugar myself. I totally get it now, kid.
- Heavy cream. AKA, the key to rich, silky caramel. Yum.
- Vanilla extract. Make sure you use the pure stuff here. I'll share the brand I'm obsessed with in the Tips & Tricks section below.
- Salt. Salt (I prefer using fine sea salt) complements caramel beautifully. The end.
How to Make Homemade Caramel Sauce
Most homemade caramel recipes call for cooking granulated sugar until it reaches a specific temperature and, well, caramelizes. The caveat is that it takes awhile and it's easy to burn the sugar if you're not monitoring it closely.
This recipe relies on brown sugar for the same caramel-sauce-end-result but in a fraction of the time. And the best part? It's easy to make, but not so easy to burn!
- Simply melt some butter.
- Add brown sugar and stir for 2 minutes.
- Add cream and stir for 2 more minutes.
- Mix in vanilla and salt.
And you're done! It really is that quick and simple.
Allow for Cooling Time
There is just one small problem. Those five minutes I mentioned do not include the time it takes for said homemade caramel to cool sufficiently enough to eat it by the spoonful without singeing your mouth.
This stuff is pretty molten when it first comes off the stove! In fact, you may be concerned by how thin and almost watery it appears. Don't be!
Once the caramel cools to room temperature, it will set up to the perfect consistency. And once you refrigerate it, it will thicken even more.
Since you will naturally want to taste test as soon as your caramel is done, however, my advice is to scoop some out on a spoon, set it on a plate for a few minutes until it comes to a reasonable temperature, and then sample away. After all, let's be rational here. If you burn your tongue right off the bat, you're not going to be able to taste the rest of it anyway!
Ways to Enjoy It
So what do you do with your marvelous Homemade Caramel Sauce now that you've spent a whole five minutes of effort on it?
Well, it's perfect as a dip for fresh apple slices, and if you're feeling particularly benevolent, you can even use it to fashion an after-school snack of caramel apple nachos for your eternally grateful kiddos. (Flashback to my little apple nacho bandit back in 2013...)
After you've test driven this caramel sauce with apples, might I suggest next pouring it over a classic bowl of vanilla ice cream?
It's also delicious drizzled on bread pudding, apple cake or pie, cheesecake, pumpkin waffles, gingerbread pancakes, or even sweet potatoes! And let's not forget brownies...
And finally, this Caramel Sauce is a delicious addition to so many other scrumptious recipes, from Caramel Apple Cheesecake Dip to Caramel Brulée Coffee Creamer to Caramel Croissant Bread Pudding to Caramel Apple Cider. Yum, yum, yum, and YUM.
Gift Giving
Just as exciting as all of those mouth-watering options? Caramel Sauce makes a fabulous gift!
With the holidays coming up, I'm always looking for homemade gifts that are quick to make and economical, but that I know will actually be used and appreciated.
I mean, who wouldn't love a jar of homemade caramel sauce? It's a hostess gift that will guarantee that you're invited back, or it's a thoughtful gesture for your neighbor, your child's teacher, the mailman, or anyone else to whom you care to extend some holiday cheer.
As much as I love a plate of Christmas cookies, Homemade Caramel Sauce is a treat that's just a little bit different. It can be enjoyed right away or saved for a special occasion. Indeed, it's the gift that keeps on giving.
This recipe is a keeper and I hope that you end up loving it as much as I do!
Now if you'll excuse me, I have a carton of vanilla ice cream and a jar of caramel goodness calling my name. 😉
Helpful Tips, Tricks, & Equipment
- Use real butter here...no substitutions! Salted butter is recommended for this recipe but unsalted would work as well.
- Also use good quality vanilla, because you really do taste it in a recipe like this. Lately, vanilla has been more expensive than usual because of a global vanilla bean shortage, but Nielsen Massey Madagascar Bourbon Vanilla Extract remains my favorite brand. It just has the best darn flavor...forever and ever, Amen.
- You can use either light brown or dark brown sugar in this recipe. The caramel sauce will just turn out lighter or darker depending on which you choose, and it really comes down to personal preference. The caramel sauce shown in the photos in this post was made with light brown sugar. And the caramel sauce featured in the video was made with dark brown sugar.
- Be sure your saucepan is deep enough to account for the bubbling caramel that may rise up the sides of the pot as it cooks.
- The caramel sauce will be thin when it is done cooking. DO NOT PANIC! It will thicken up nicely once it completely reaches room temperature, and even more so once chilled.
- If you wish to gift this caramel sauce, just make sure you can keep it chilled while doing so. For example, you could transport it in a small cooler and gift it when you know the recipient has access to a refrigerator.
- Recommended applications of caramel sauce: as a dip for apples, stirred into coffee, or drizzled over ice cream, apple pie, brownies, cheesecake, bread pudding, pancakes, waffles, sweet potatoes, and more...or eaten straight out of the jar with a spoon. 😉
More of our BEST, MOST POPULAR Classic Recipes
- Classic Cream Cheese Frosting
- The BEST Homemade Buttermilk Ranch Dressing
- Homemade Sloppy Joes
- Fool-Proof Flaky Butter Pie Crust
Easy Homemade Caramel Sauce
Video
Ingredients
- ½ cup (1 stick) salted butter
- 1 cup brown sugar
- ⅔ cup heavy cream
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Instructions
- In a medium saucepan set over medium-low to medium heat, melt the butter. Mix in the brown sugar and stir for 2 minutes. Mix in the heavy cream and stir continuously for 2 more minutes (the sauce should be gently bubbling, so adjust the heat, if necessary). Remove the pot from the heat and stir in the vanilla and the salt until well incorporated.
- Pour the hot caramel sauce into a jar and allow it to cool completely. Cover and store in the refrigerator for up to a month.
Notes
- Be sure your saucepan is deep enough to account for the bubbling caramel that may rise up the sides of the pot as it cooks.
- The caramel sauce will be thin when it is done cooking, but it will thicken up nicely at room temperature, and even more so once chilled.
Nutrition
Post originally published on November 15, 2013, and updated on October 4, 2017.
Recipe adapted from Food.com.
Awesome dipping sauce! Quick and tasteful! Thanks for sharing.
I had a recipe and lost it. So I went scrambling for the internet for a recipe only to find hundreds of ways to do it. Your recipe came out a little different from what I expected but it's a good surprise. I think it's the buttery note, Your directions were simple, ingredients simple, and didn't have to fuss with a candy thermometer which I hated the last time I made it. My glass thermometer busted in my sauce last time. I am perplexed by all the recipes out there with cream, without, brown sugar or regular, and then there's the condensed milk option. I'm glad I found this one because I really have a sweet tooth right now, lol.
I am a little disappointed in this caramel sauce. It turned out fine and will serve the purpose, but it doesn't really taste like caramel. To me, it just tastes like brown sugar. I was looking for something that actually tastes like caramel.
It’s the vanilla you used. With good vanilla it tastes like melted Werthers caramels !
Hi, love love love your caramel sauce! Made a jar for my 97 yr old Mom yesterday, she loved it. Say if you cooked it longer could you do caramels? Or do you have an easy 1 for that?
Hi Brenda! I'm so glad your mom loved this sauce. 🙂 Unfortunately, cooking it longer wouldn't turn it into caramels, and I don't have a recipe for chewy caramels on the site. But I'll add it to my list of recipe ideas! 😉
Samantha ! The caramel sauce gets even better every time! Had to finish off the heavy cream? cant Wait for the caramels because other recipes all seem to have corn syrup and I just want the good stuff like yours thanks for the awesome recipe, Brenda
So easy and so yummy!!!
Yay! 🙂 🙂 🙂
I don’t have heavy cream, do you think whole milk or half and half would work?
I think it needs to be heavy cream, Leah, for optimal results. Half-and-half might get you close but I don't think whole milk would work. That being said, I've never tried making this recipe with anything but heavy cream, so let me know if you decide to try something else and it works!
How long is it safe to leave it un-refrigerated?
It's fine to leave it out for a couple of hours if you're giving a jar as a gift or something, but it does need to be stored in the refrigerator.
Thank you for sharing this recipe online. I made it last night for my family and it was absolutely delicious. I also shared it on my FB page as well.
I'm so glad your family enjoyed it, Laurie! 🙂
Mine did not boil during the first two minute cooking time or after the cream was added. In your video, the caramel is boiling. Is that what you meant by “ stir for 2minutes”? It stil turned out creamy and delicious, but thin.
The caramel sauce does need to bubble (as in the video) in order to thicken, Leda. It's okay to slightly increase the heat the get it going...just be sure to continuously stir it so that it doesn't burn on the bottom. Hope that helps! 🙂
The easiest and the best tasting caramel sauce!
I’ve made it where the butter will rise to the top when it cools in the refridge. Am I doing something wrong?
I've never had that happen and it definitely shouldn't happen, Cindy, but I'm sorry that I can't advise as to what may have gone wrong. 🙁
Thank you! Your recipe always turns out so nice for me. I had a hankering for some caramel sauce tonight and even though I only had enough cream to make a half recipe it turned out perfect!
Hi Melissa - Could you use part Splenda brown sugar and part regular or would fit just not work? I am pre-diabetic - trying to behave! Hard to do - can only taste sugar because of car accident and brain surgery a long time ago. RATS. But, I am very blessed to be here.
FRIENDS, BE SURE TO WEAR YOUR SEAT BELTS IN THE BACK SEAT!! ACCIDENT WAS BEFORE WE WERE CONCERNED ABOUT THE BACK SEAT.
I am not complaining - I have a great wonderful life but want you to be safe. Lyn
Way to salty using salted butter and 1/8th tsp sea salt. Next time will omit salt entirely if using salted butter.
Sorry to hear that, Elizabeth! Some salted butter is definitely saltier than others.
Is it possible to can this recipe so it last longer? I was thinking Christmas presents however i would like to can everything this month. Do you think a waterbath for 15 minutes would do the trick?
Hi Melissa! That's a great question and a great idea, but I don't feel qualified to answer it as I don't have any experience canning this recipe. But good luck if you decide to give it a try!
Have you ever doubled, or tripled (or more), this recipe? I'm looking to make about 10+ jars for hostess/neighbor gifts and I am wondering if I need to do each recipe, individually, or if I can do it all at once.
Hi Katie! I've doubled this recipe before but not multiplied it more than that. If you decide to try a bigger batch, just be prepared to cook it a bit longer at each step. Also, be sure to use a big pot to allow for bubbling caramel creeping up the sides. Good luck!
I have made this several times over the past month......perfect!!! Even people who do not like caramel, like this divine decadence!!!!! Thanks so much!!
I'm glad to hear that you (and others) enjoy this recipe so much, Annie! 🙂
I’m betting if you put the canning lids on while hot....they would seal. Would not think hot bath necessary
How long is the shelf life on this caramel sauce
Hi Judy! You may store this caramel sauce in the refrigerator for up to a month (indicated at the end of the recipe directions). 🙂
No way it's going to be around in a month! Made the chocolate syrup yesterday and today made the Carmel . There is 2 hours left in the day. I m not sure if it's going to be around in the morning!
Ha ha, Carolyn...I'm right there with you! 😉