Homemade Caramel Sauce Recipe (2024)

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Homemade Caramel Sauce –this smooth and creamy caramel sauce is perfect with ice cream, apples, or even cheesecake!

At my house, we love pouring this caramel sauce over frozen caramel torte, caramel turtle cheesecake, and cinnamon ice cream.

When I was in high school, there was an ice cream parlor called Leatherby’s a few minutes from my house thatI would often visit with friends. They served a killer turkey sandwich, and the BEST caramelsundaes.

The caramel sauce was made from scratch, and it was my absolute favorite. When I went away to college I would dream about that caramel sauce! Any time I came home I would try to fit a visit to Leatherby’s into my schedule so I could get my fix.

If chocolate is more up your ally, don’t miss my easy hot fudge sauce recipe!

It took me two decades, but I finally found an easy recipe for caramel sauce recipe that tastes just like I remember, andI am in heaven! You will be too if you make this stuff. It’s phenomenal!

How to make caramel sauce:

Ingredients:

  • brown sugar (I use light, but you can use dark brown sugar.)
  • granulated sugar
  • corn syrup
  • butter (I use salted butter.)
  • evaporated milk (You can substitute cream if you prefer.)
  • vanilla extract
  • salt

The recipe is pretty simple, and you don’t even need a candy thermometer. Just cook and stir the first five ingredients over medium heat till it’s as thick as you like it, then add vanilla and salt. If you’re the type that loves using a thermometer, cook the sauce till almost to soft ball stage.

It does require a bit of stirring, so be prepared for that. You can use a spoon or silicone spatula, but I happen to love this whisk.It does a great job of getting into the edges of the saucepan!

Frequently asked questions about Caramel Sauce:

Q: How should I store the caramel sauce?
A: Leftover sauce should be stored covered in the refrigerator. I like to store mine in mason jars with plastic lids.

Q: Can I use cream instead of evaporated milk?
A: Yes, light or heavy whipping cream is an acceptable substitute. It actually makes a richer sauce, but I prefer the evaporated milk because it tastes more like the sauce I remember.

Q: Can I use dark brown sugar instead of light brown sugar?
A: Yes, that is just a matter of preference. It will taste slightly different and may turn out a little darker, but that’s fine.

Q: What can I use in place of corn syrup?
A: I’ve never tried a substitute, but I’d imagine that honey or agave nectar would work. Honey would definitely change the flavor though.

What can I serve with my homemade caramel sauce?

This caramel is smooth, rich, and basically perfect. We of course love it over ice cream, but it is also fantastic served with sliced apples or drizzled over cake or cheesecake. Or you can just eat it by the spoonful. I won’t judge.

Homemade Caramel Sauce Recipe (5)

It’s National Caramel Day today, so you have the perfect excuse to make this caramel sauce! And of course I’m teaming up with some other talented bloggers to bring you even more unbelievable caramel recipes. Prepare to drool!

Instant Pot Caramel Dipping Sauce from 365 Days of Slow Cooking
Smoky Salted Caramel Creme Brulee from Hey Grill Hey
Turtle Cake from Real Mom Kitchen
Chocolate Dipped Caramel Marshmallows from Ashlee Marie
Iced Caramel Macchiato from Gather for Bread
Vegan Caramel Chocolate Chip Cookie Bars from Namely Marly
Salted Caramel Chocolate Chip Cookie Bars from Baking with Blondie
Caramel Banana Bread from Yellow Bliss Road
Coconut Chocolate Caramel Nests from Life Made Simple
Chai Creme Brulee from Foodie with Family
Homemade Caramel Sauce (you’rehere!)
Caramel Pretzel Brownies from The Baker Upstairs

And a few more caramel recipes just for good measure.Decadent Caramel Brownies / Chocolate Caramel Truffles / Caramel Shortbread Cookies

Frozen Caramel Crunch Torte / Gourmet Cinnamon Roll Caramel Corn / Turtle Pie

Homemade Caramel Sauce Recipe (9)Toffee Caramel Apple Cake / Salted Caramel Bars / Chocolate Caramel Shortbread

Homemade Caramel Sauce

Yield: 2 1/2 cups

Homemade Caramel Sauce Recipe

Homemade Caramel Sauce Recipe (10)

Rich and creamy homemade caramel sauce - perfect for topping ice cream!

Prep Time5 minutes

Cook Time20 minutes

Total Time25 minutes

Ingredients

  • 1/2 cup brown sugar
  • 1 cup sugar
  • 1/2 cup corn syrup
  • 1/2 cup butter
  • 1 12 oz can evaporated milk
  • 1 tsp vanilla
  • dash salt

Instructions

  1. Combine brown sugar, sugar, corn syrup, butter, and evaporated milk in a heavy saucepan. Bring to a boil over medium heat.
  2. Boil, stirring constantly, for 15-20 minutes or till mixture thickens. I like mine pretty thick (almost to a soft ball stage if you want to use a thermometer). Remove from heat and stir in vanilla and salt.
  3. Sauce will thicken as it cools. Serve warm over ice cream.

Notes

*If your heat is set too high, the sauce may appear curdled. If this happens, just let it cool a little, then pour it into a blender and blend till smooth. Works like a charm.

Recipe adapted from The Provident Pantry

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving:Calories: 147Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 71mgCarbohydrates: 23gFiber: 0gSugar: 23gProtein: 1g

Did you make this recipe?

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Homemade Caramel Sauce Recipe (2024)

FAQs

How is caramel sauce made from scratch? ›

Combine brown sugar, butter, and milk in a saucepan and bring ingredients to a boil. Remove thickened mixture from heat before adding (optional) vanilla extract. Let the caramel cool slightly before using. The result is an impossibly rich sauce that is guaranteed to satisfy your sweet tooth.

What is the secret to perfect caramel? ›

12 Tips You Need To Make The Perfect Caramel Sauce
  1. Use the right pot. Neustockimages/Getty Images. ...
  2. Use granulated sugar. ...
  3. Try the wet sugar cooking method. ...
  4. Avoid stirring while cooking the caramel. ...
  5. Actively combat crystallization. ...
  6. Pour the sugar slowly. ...
  7. Use a thermometer. ...
  8. Let your caramel achieve a darker color.
Dec 11, 2023

How many parts of sugar and water to make caramel? ›

The main ingredient for making a caramel is sugar. A liquid caramel can be made using any quantity of sugar or water just as long as it follows the ratio of 2 parts sugar: 1 part water.

Can I use milk instead of cream for caramel? ›

Absolutely! You can use any milk you have at home, whether whole, non-dairy, or evaporated, to make a deliciously creamy caramel sauce.

What are the two methods for making caramel? ›

Wet caramel is made by combining sugar and a liquid and cooking them together, while dry caramel is made from just sugar, heated in a dry pan until it liquefies and browns.

What is homemade caramel made of? ›

Never leave your caramel sauce unattended: To make caramel sauce you essentially toast white sugar until it's melted, before adding in butter, cream, and salt. Your sugar can go from toasty to burnt pretty quickly though, so make sure you keep a close eye on it! Don't forget the salt!

Is it better to make caramel with white or brown sugar? ›

Sugar Note: Most chefs say that only granulated sugar can be successfully caramelized; other sugars — such as brown sugar and unrefined sugar such as cane sugar — contain impurities that can inhibit caramelization. It's those impurities that can burn before the sugar has time to caramelize.

Why is my homemade caramel so hard? ›

This is usually caused by sugar crystals stuck to the side of the pan that didn't get fully dissolved. It only takes one to set off a chain reaction, and before you know it you have crunchy caramel.

Why do you put vinegar in caramel? ›

Add acid. Acid ingredients (like vinegar or lemon juice) can help prevent re-crystallization which causes caramel to become grainy. Acid physically breaks the bonds between the glucose and fructose molecules that form sucrose and ensure that it stays apart.

What is the formula for caramel? ›

Explanation: The typical formula for caramels is C24H36O18 , so the elements of water have been removed from the sucrose.

Which method is quickest in caramel making? ›

For the "dry" caramel method, you simply heat the sugar in an empty pan until melted and caramelized. It's quick and direct, but the risk is that some parts of the sugar melt faster than others, and can burn before the rest had made it even to light amber.

Does boiling a can of condensed milk turn into caramel? ›

Place the milk over the boiling water in the double boiler and cover with a lid. Bring it to a simmer over medium heat. Stirring occasionally, simmer for one-and-a-half to two hours, until the milk becomes thick and reaches the desired caramel color.

Why does condensed milk make caramel? ›

Basic caramel has sugar, milk, and butter in it, and is then brought up to a high temperature until it all thickens up. By starting with condensed milk, we already have milk and sugar combined and it is already partially thickened, so caramel is made more quickly.

How was caramel originally made? ›

It's thought the most basic form of caramel was first made by the Arabs around 1,000 AD by mixing sugar and water to form a crystallised liquid, that they used initially in the beauty industry, (think waxing and sugaring) and later becoming a confection which they first called simply a “ball of sweet.”

Is caramel made from butter and sugar? ›

Ok you may not have known this but, ~newsflash~ caramel is literally just cooked sugar with a little bit of butter (for stability) and heavy cream (for flavor & mouthfeel) stirred in at the end. The longest (and “hardest”) part of making caramel is just toasting and melting down the sugar at the very beginning.

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