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Caramel Sauce on spoon drizzling into jar of sauce.
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5 from 5 votes

Caramel Sauce

Easy homemade sauce perfect for dipping apples, topping ice cream and apple pie!
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Dessert
Cuisine: American
Servings: 2 cups
Calories: 1769kcal
Author: Julie Evink


  • 2 c. light brown sugar packed
  • 1 c. heavy whipping cream
  • ½ c. unsalted butter
  • ¼ tsp salt
  • 2 Tbsp vanilla extract


  • 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.


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.


Calories: 1769kcal | Carbohydrates: 237g | Protein: 3g | Fat: 92g | Saturated Fat: 58g | Cholesterol: 289mg | Sodium: 410mg | Potassium: 423mg | Sugar: 231g | Vitamin A: 3217IU | Vitamin C: 1mg | Calcium: 287mg | Iron: 2mg