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.

How long does homemade caramel sauce last? ›

Storage: Store Caramel Sauce in the refrigerator in an airtight container for up to three weeks. Caramel is safe at room temperature on cakes, brownies or gifts for up to three days. Freeze: You can also freeze the sauce for up to 3 months.

What's the difference between caramel sauce and caramel syrup? ›

For those who are uncertain, Caramel Sauce is not the same as Caramel syrup. The syrup is sweeter and thin, the sauce is richer and thick. (The sauce is the one we use to make our signature Caramel Macchiatos.)

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? ›

Heat sugar and water in a heavy-bottom, high-walled, light-colored skillet over medium heat. Cook, stirring occasionally, until mixture is a deep golden amber color (caramel-colored) (this could take around 10 minutes). Remove from heat and stir in butter. Whisk in heavy cream, stirring until smooth.

Why does my homemade caramel taste bad? ›

You're Not Watching the Pot and the Syrup Got Too Dark

Caramel isn't one of those things you can set and forget—once the sugar starts to brown, the caramelization process happens quickly. If you're not careful, the sugar can burn and take on a bitter, unpleasant taste.

What is the difference between caramel and butterscotch sauce? ›

The difference between butterscotch and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas butterscotch is made with brown sugar and cooked to 289 degrees Fahrenheit.

Can I freeze homemade caramel sauce? ›

Yes, you can freeze the caramel sauce! Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before using, then reheat in the microwave or on the stovetop on low heat until it reaches drizzling or dipping consistency.

Why is my homemade caramel so runny? ›

Add more sugar to the sauce.

Most caramel sauces are made by caramelizing sugar and adding milk and a little salt. If you increase the amount of sugar in the recipe you'll end up with a thicker caramel. Try increasing the sugar by about 1/3.

Why did my caramel not set? ›

Pour back into a prepared buttered pan. If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F.

Why did my caramel sauce get hard? ›

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result? Gross, grainy caramel that is unusable in most recipes.

Should caramel be made 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.

Is caramel just sugar and water? ›

Just to recap: dry caramel is made with just sugar. This makes dry caramel more difficult to make because it burns quite easily and the sugar crystals can clump together, resulting in grainy caramel. Wet caramel is made by first dissolving the sugar in a little water and then allowing it to caramelize.

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.

How was caramel originally made? ›

Most believe caramel was created more than 1,020 years ago in 1000 AD by Arabs mixing sugar and water to create a crystallized liquid. Funny enough, the original caramel was not believed to be enjoyed as a sweet treat but rather used as a beauty product.

Does homemade caramel get hard? ›

If the temperature gets too hot and the caramel becomes too hard as it cools, you can put it back in the pan with a couple of tablespoons of cold water to try and save it.

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