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Caramel sauce in a glass bottle on a gray countertop.

Caramel Sauce

This foolproof homemade Caramel Sauce is made with just 5 ingredients and ready in minutes. No candy thermometer required, either! Yield: About 2 cups.
Course Dessert
Cuisine American
Cook Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 230kcal



  • In a saucepan over medium heat, melt brown sugar and butter together. Bring to a boil and remove from heat.
  • Whisk in evaporated milk, vanilla, and salt. Use immediately or store covered in the refrigerator for one month. Yield: About 2 cups.


  1. Salted caramel: Add more salt to taste for your very own salted caramel sauce (start with 1/4 teaspoon salt and add more to taste, a little bit at a time).
  2. The sauce thickens as it cools: Pour it into a glass jar or another easily-accessible container and cover tightly! In the fridge, it thickens up even more. It can get gritty when eaten cold straight out of the jar but reheats beautifully.
  3. Candy coating: This is not the right caramel for dipping apples or making candies. 
  4. Make ahead: Refrigerate for up to two weeks, then microwave or reheat over low heat on the stove.
  5. Freezing and reheating: Stored in an airtight container, caramel sauce keeps for up to 3 months in the freezer. Thaw it overnight in the refrigerator before reheating gently on the stove.


Serving: 0.25cup | Calories: 230kcal | Carbohydrates: 29g | Protein: 1g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 231mg | Potassium: 91mg | Sugar: 28g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg