Homemade Caramel Sauce
16 Comments
Posted: 10/03/20
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Quick and easy homemade caramel sauce is the perfect fall treat for topping your ice cream, dipping your apples in, drizzling over apple pie and so much more. It only takes 15 minutes from start to finish and is way better than store bought!
Caramel sauce is one of those things that seems really complicated, but it’s actually really easy to make yourself! If you want to give your desserts a serious upgrade you have to try it. I can promise once you see how easy it is to make, you’ll skip buying it at the store!
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5 Reasons to Make Your Own
- You only need five simple ingredients!
- It’s ready in about 15 minutes!
- When you make it, yourself you know exactly what’s in it – no weird mystery ingredients!
- You can use it as a dip or you can drizzle it over all the cakes, pies, ice cream, desserts, cupcakes, coffee drinks… pretty much anything that goes with caramel!
- It keeps well for up to two weeks.
I think the only thing that makes this caramel sauce better is combining it with my hot fudge sauce! It’s basically a dessert dream team.
All You Need is Five Ingredients
No surprises with the ingredients! It’s a really simple combination of brown sugar, cream, and butter with some vanilla and just a touch of salt.
The nice thing about this recipe is that you don’t need a candy thermometer to make it. It’s an easy caramel sauce that doesn’t have any complicated steps or special equipment required. You just need a few things you probably already have!
Products Needed
How to Make It
- Combine everything but the vanilla in a sauce pan, stir, and bring it to a boil. Cook the sauce for about five minutes or so. Once it’s thickened take it off the heat.
- Stir in the vanilla and then let the sauce cool off. Pour the cooled sauce into an airtight container.
- At this point you can serve it or keep it the fridge for later.
Storage and Reheating Tips
What’s great about homemade caramel sauce is that it keeps for up to two weeks in the refrigerator. Just keep it in the airtight container.
To reheat, warm it in the microwave for 30 seconds, stir it, and then warm it for 10 more seconds or until it’s warmed through.
Caramel Sauce FAQs!
Why is my sauce grainy?
Crystallized sugar causes the grainy texture. This can happen if the sugar sticks to the side of the pan while the sauce is cooking and instead of melting it crystallizes and falls back into the caramel creating a grainy texture.
The easiest way to avoid this happening is to fully combine the ingredients before turning on the heat. The cream will dissolve the sugar making it less likely that it will stick to the sides of the pan. You can also brush the sides of the pan with water which can help prevent the problem too.
Can I use evaporated milk?
Yes, you can use the same amount in place of the heavy cream.
Can you freeze it?
You can, but be sure it’s completely cooled and store it in a container that allows some space for the sauce to expand when it freezes. A plastic freezer-safe container is best.
How do you make salted caramel sauce?
You can increase the amount of salt in the recipe to your taste. Or, you can make it as is but sprinkle flaky sea salt over the top of the sauce when you serve it.
My caramel sauce is too thick/too thin – can I fix it?
Yes, if your sauce is thin just cook it longer. It will reduce and thicken the longer it cooks. If it’s too thick, you can thin it with a little more cream.
Different Ways to Use It!
The ideas are endless – there are so many ways to use it…
- Pies and Cakes: Serve it with Apple Pie, Pumpkin Pie, Angel Food Cake, and Chocolate Bundt Cake!
- Dessert Bars: Drizzle it over Banana Bars, Turtle Brownies, and Pumpkin Bars!
- Drinks: It will take your drinks to the next level! Top a Hot Buttered Rum, White Chocolate Latte, or Pumpkin Hot Chocolate with a little drizzle!
- Ice Cream: It’s amazing on my Cookie Dough Ice Cream or add it to your Sundae Bar for parties!
- Serve it as Dip: Warm it up and serve it with sliced apples, bananas, strawberries for dipping. Or dip your favorite cookies like my Gingerdoodles or Apple Peanut Butter Cookies.
Did you try this recipe? If you love the recipe be sure to give it five stars!!
Tag me with your photos at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Caramel Sauce
Easy homemade sauce perfect for dipping apples, topping ice cream and apple pie!
cups
Ingredients
- 2 c. light brown sugar packed
- 1 c. heavy whipping cream
- ½ c. unsalted butter
- ¼ tsp salt
- 2 Tbsp vanilla extract
Instructions
- In a saucepan, combine brown sugar, butter, salt and heavy whipping cream. Bring to boil and cook stirring constantly for 5-7 minutes or until thickened.
- Remove saucepan from heat and stir in vanilla extract.
- Let cool slightly. Add to jar or container with lid.
- Serve immediately or store in refrigerator for up to 2 weeks in airtight sealed container.
- To reheat, cook for 30 seconds in a microwave safe bowl. Stir and heat for an additional 10 seconds or longer if necessary.
Tips
Why is my sauce grainy?
Crystallized sugar causes the grainy texture. This can happen if the sugar sticks to the side of the pan while the sauce is cooking and instead of melting it crystallizes and falls back into the caramel creating a grainy texture.
The easiest way to avoid this happening is to fully combine the ingredients before turning on the heat. The cream will dissolve the sugar making it less likely that it will stick to the sides of the pan. You can also brush the sides of the pan with water which can help prevent the problem too.
Can I use evaporated milk?
Yes, you can use the same amount in place of the heavy cream.
Can you freeze it?
You can, but be sure it’s completely cooled and store it in a container that allows some space for the sauce to expand when it freezes. A plastic freezer-safe container is best.
How do you make salted caramel sauce?
You can increase the amount of salt in the recipe to your taste. Or, you can make it as is but sprinkle flaky sea salt over the top of the sauce when you serve it.
My caramel sauce is too thick/too thin – can I fix it?
Yes, if your sauce is thin just cook it longer. It will reduce and thicken the longer it cooks. If it’s too thick, you can thin it with a little more cream.
Nutrition Information
Calories: 1769kcal (88%), Carbohydrates: 237g (79%), Protein: 3g (6%), Fat: 92g (142%), Saturated Fat: 58g (363%), Cholesterol: 289mg (96%), Sodium: 410mg (18%), Potassium: 423mg (12%), Sugar: 231g (257%), Vitamin A: 3217IU (64%), Vitamin C: 1mg (1%), Calcium: 287mg (29%), Iron: 2mg (11%)
Angela A. says
I have two questions. Can I use condensed milk in this recipe? And could I use this caramel in your Caramel Hot Chocolate Bomb recipe? Thanks!!
Julie Evink says
I have no tested it anyway but the way that it is wrote. I also have not tested the chocolate bombs with this version of the caramel.
Suzy says
We loved it! Used it to top over ice cream and dip our apples in! Yum!
Julie says
Sounds delicious! Glad you enjoyed it!
Candy says
I made 4 batches of that caramel sauce and my never turned white it turned the light but never white how did you get yours to turn white
Julie Evink says
Mine isn’t white either it’s just a really light caramel color.
Gayle @ Pumpkin 'N Spice says
Oh my gosh, I’m in love with homemade caramel sauce, too! It’s embarrassing to admit how much that I can eat with just my trusty ‘ole spoon. Your version sounds delish, Julie! Pinned!
Julie Evink says
I won’t judge 🙂
Kelly - Life Made Sweeter says
I am a sucker for salted caramel sauce and your homemade version looks incredible, Julie! I would seriously have a hard time not finishing that entire jar with a spoon – so so good!
Julie Evink says
Thanks Kelly!
kentuckylady717 says
Never heard or seen white caramel sauce ! I make a caramel sauce from two other blogs and both have been caramel color……but I may try this recipe too….as I love it on ice cream….and I didn’t use powdered sugar, I used white granulated and brown and mine ,but I do see that you did use some brown sugar…..but why is yours so white ? Just curious……
Julie Evink says
It turns the white color due to the fact of the powdered sugar in there.
Jocelyn+(Grandbaby+Cakes) says
There is nothing better than homemade caramel sauce seriously!
Julie Evink says
Totally agree Jocelyn!
Ashlyn+@+Belle+of+the+Kitchen says
This looks awesome, Julie! And I bet it’s 1000x better than the store bought kind. Plus yours doesn’t have all of those crazy weird ingredients that the ones from the store have! Even better. 🙂
Julie Evink says
Yes, yes it is!