This Caramel Sauce Recipe is rich, buttery, and made right on the stovetop with just six simple ingredients and no special tools needed.
author’s note
Stress-Free Caramel Sauce at Home!
I’ve always wanted to perfect a caramel recipe that didn’t need all the fancy tools, no candy thermometer, no stress, but still turned out rich, smooth, and foolproof every single time. I love caramel (especially in carmelitas and caramel bars!), but standing over the stove watching a thermometer just isn’t my thing.
So I started testing. And after a lot of batches, I finally nailed it! This caramel sauce is everything I wanted, easy, reliable, and absolutely delicious. It comes together in minutes, no special equipment needed, and it turns out perfect every time.
Ingredients
| Ingredient | Swap or tip idea |
|---|---|
| Unsalted butter | You can use salted butter, just reduce the added salt at the end. |
| Light brown sugar (packed) | If you use dark brown sugar, the flavor will be deeper and more molasses rich. |
| Light corn syrup | If you avoid corn syrup, you can use golden syrup, but the texture may change slightly. |
| Sweetened condensed milk | Don’t use fat free, it changes the texture. Regular condensed milk gives the best creamy consistency. |
| Vanilla extract | Try ½ teaspoon of vanilla bean paste for a stronger vanilla flavor. |
| Salt | Add more if you want a salted caramel flavor and adjust to your taste. |
How To Make Caramel Sauce Recipe
- Combine: Mix butter, brown sugar, corn syrup, and condensed milk in a pot.
- Melt & Boil: Heat until melted, then boil for 2 minutes, stirring all the time.
- Cool & Flavor: Let cool a bit, then add vanilla and salt.
- Serve: Let it thicken for 10 minutes, then add toppings.
- Store: Keep in a covered container in the fridge; reheat when needed.
How To Enjoy This Caramel Sauce Recipe
The sky is the limit here! There are so many delicious things to dip in Caramel Sauce:
- Fruits: Apples, bananas, berries
- Treats: Rice Krispie Treats, brownie bites, marshmallows, pretzels bites
- Cookies: Oreos, Nutter Butters, Graham crackers, chocolate chip cookies
- Uses: Fondue night, ice cream topping, caramel milkshakes, and great on french toast, waffles, pancakes
Storage
- Refrigerate: Keep caramel sauce recipe in a jar or container for up to 3 weeks.
- Freeze: Store for up to 2 months. Thaw in the fridge or at room temperature.
- Reheat: Warm it on the stove or in the microwave. Add cream or milk to thin if needed.
More Fun Desserts:
Desserts
Chocolate Fruit Dip
Desserts
Apple Coffee Cake
Desserts
Caramel Apple Bar
Snacks
Easy Caramel Corn Recipe
Caramel Sauce Recipe
Video
Equipment
Ingredients
- 1/2 cup unsalted butter
- 1 cup light brown sugar packed
- 1 cup light corn syrup
- 14 ounces sweetened condensed milk not fat-free
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon salt
- Serving suggestions see note 1
Instructions
- Add butter, brown sugar, corn syrup, and sweetened condensed milk to a medium pot on medium heat.
- Stir constantly until butter is melted and ingredients are completely combined.
- Bring mixture to a boil and boil for 1 minute, stirring constantly. Immediately remove from heat.
- Let mixture cool for about 2–3 minutes, stirring occasionally. Then add in vanilla and salt to preference. Be sure to use more if you’re trying to make a salted caramel sauce.
- Let sauce thicken for 10–20 minutes, stirring occasionally, and serve by transferring caramel to a bowl with your desired toppings (see note 1).
Recipe Notes
- Apples: Granny Smith, Fuji, and Honeycrisp are great choices. You can also try making apple nachos by drizzling sauce over thinly sliced apples and adding crushed toffee bits.
- Bananas: Make sure they’re not too ripe or they’ll fall apart. Dip them in the sauce, then in melted dark chocolate, and top with crushed nuts before freezing.
- Other treats: Cubed Rice Krispie Treats, brownie bites, large marshmallows, and pretzels.
- Packaged cookies: Oreos, Nutter Butters, Pirouettes, Milanos, Girl Scout Cookies, Graham crackers, and chocolate Graham crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks so much! Great recipe.
So happy you enjoyed! Thanks April!
Have you ever used this recipe in an
Ice cream cake?
I haven’t, but sounds delicious!!
This caramel is the bomb! In the fridge, it is thick enough to eat with a spoon and I do!
I’m so happy to hear this!
How much will this receipt make
I would like to get about 4 1/2
Pints I can figure it out if you can tell me how much one batch makes ?
I am talking about the Caramel
Sauce thank