Caramel Sauce

This foolproof homemade Caramel Sauce asks for just 5 ingredients and 20 minutes of your time. Drizzle this easy Caramel Sauce on ice cream, bread pudding, or cheesecake. Or. enjoy it straight from a spoon!

Course Dessert

Cuisine American

Cook Time 20

Total Time 20

Servings servings (1/4 cup each)

Calories 229kcal

Author Meggan Hill

Ingredients

1 cup light brown sugar (see note 1)
1/2 cup butter
1/2 cup evaporated milk (see note 2)
1 teaspoon vanilla extract
1/4 teaspoon salt (see note 3)

US Customary - Metric

Instructions

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.

Video

Notes

Light brown sugar: The key ingredient to make ace the consistency for this surprisingly easy Caramel Sauce recipe. Melting butter and brown sugar together allows you to skip right over the often tricky candy-making aspect or homemade caramel.
Evaporated milk: Heavy cream (AKA heavy whipping cream) is a fantastic alternative if you don't have or can't find evaporated milk.
Salt: My classic Caramel Sauce recipe calls for 1/4 teaspoon of salt to balance out all of the sweet flavors. Start there, then add more salt, to taste, to create homemade salted caramel sauce.
Yield: My homemade Caramel Sauce recipe makes 2 cups of sauce, enough for 8 servings, 1/4 cup each.
Storage: Pour Caramel Sauce 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.

Nutrition