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

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Homemade Caramel Sauce Recipe (2024)

FAQs

What is the secret to making caramel? ›

“It's best to start a wet caramel over low heat until the sugar has dissolved, then increase the heat to medium for caramelization,” says Mel. “As the water evaporates, the sugar eventually caramelizes.” The wet method is used to take the caramel to various stages, including soft ball, firm ball, hard ball, etc.

What is caramel sauce made of? ›

Ingredients for this Caramel Sauce Recipe

Sugar, butter, and cream are the essence of making caramel, but I also add water, vanilla, and salt, which play important roles. Water helps the sugar dissolve, reduces the risk of burning, and heat more evenly. Salt turns caramel sauce into salted caramel, which is amazing.

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? ›

You can use whole milk, almond milk, or evaporated milk in place of heavy cream. You'll need to cook it for a couple more minutes longer after you add it so it can thicken up a bit. Try adding vanilla extract to your caramel sauce for a boosted flavor.

What are the two methods for making caramel? ›

There are two basic methods of making caramel – wet and dry; the basic difference between the two methods being water. Essentially both methods are heating sugar, then adding fat (butter and cream, typically); but the wet uses water to dissolve the sugar faster.

What are the three types of caramel? ›

Caramel can be produced in so many forms such as, sauce, a chewy candy, or a hard candy because of how much of an ingredient is added and the temperature it is being prepared at.

Is caramel just boiled sugar? ›

Caramel is white granulated sugar that's been heated slowly to 340 degrees Fahrenheit. This gradual heating process breaks down the sugar's molecules and creates a deep golden brown color and rich flavor.

What's the difference between caramel and caramel? ›

Carmel and caramel are not different spellings of the same word. Caramel is the correct spelling if you're talking about food or colors. Carmel is a misspelling when used in those contexts, but it is a word that can be used as a name for people or places.

What is the formula for caramel? ›

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

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.

Should you stir sugar when making caramel? ›

The easiest way to prevent crystallization is to avoid stirring the caramel. Instead, swirl the pan gently to help the sugar melt evenly. If any sugars do splash up onto the sides of the pan, use a wet pastry brush to remove them.

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

Pour the condensed milk into a baking dish and bake. Alternatively, pour it into a double boiler and simmer. Either way, you'll have caramel sauce in about two hours. Or, if you're really scared, just buy it.

Why do you put condensed milk in 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.

Can I use sweetened condensed milk instead of cream? ›

Can sweetened condensed milk be used as a substitute for heavy cream in recipes? If so, how much would be needed per cup of heavy cream called for in the recipe? Yes, in a 1:1 ratio. However, remember that it is heavily sweetened, so you'll need to reduce the sugar accordingly.

How do you keep caramel from crystallizing? ›

To make a perfect easy caramel every-time, simply add one or two drops of vinegar and just enough water to wet the sugar. The idea is to lower the PH. you can also use a small pinch of citric acid or cream of tartar if you have.

Why is lemon juice added to sugar when making caramel? ›

You see, if you add lemon juice to the water and sugar in the beginning of the caramel making process, it can help prevent crystallization. Not everyone uses this, but we do — it's a little failsafe we're happy to include.

Why won't my caramel get hard? ›

If caramels are too soft, that means the temperature didn't get high enough.

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