Homemade Caramel Sauce
User Reviews
4.9
Homemade Caramel Sauce
Description
This classic Homemade Caramel Sauce uses butter, firmly packed light brown sugar, water, and salt cooked over medium-low heat to develop a deep caramel flavor. After melting and boiling the mixture to thicken it, vanilla extract and evaporated milk or heavy cream are stirred in to achieve a creamy texture. The sauce’s balance of sweetness and a hint of salt enhances its rich flavor profile.
The cooking process involves careful stirring to prevent burning, and simmering the sugar mixture until it reaches the desired thickness. As it cools, the sauce thickens further but remains pourable, suitable for topping ice cream, cakes, or other desserts.
Storage instructions indicate the sauce can be kept in the refrigerator for 1-2 weeks, with easy reheating in the microwave or on the stovetop at low heat. The recipe permits salted butter use with adjusted salt levels and notes options for making salted caramel by varying salt addition.
For longer storage, the sauce can be frozen up to 3 months and thawed in the refrigerator before use.
Ingredients
- 3/4 cup butter
- 1 1/2 cups light brown sugar , firmly packed
- 2 Tablespoons water
- 1/4 teaspoon salt
- 1 Tablespoon vanilla extract
- 1/2 cup evaporated milk , or heavy cream, or more, to thin the sauce
Instructions
- Grease the sides of a medium saucepan with oil or non-stick spray. Add butter, brown sugar, water, and salt to saucepan and cook over medium-low heat, stirring constantly, until the butter has melted.
- Bring the mixture to a boil., stirring constantly. Reduce heat to a simmer and cook for 5-8 minutes, stirring, until golden brown and thickened (keep in mind it will continue to thicken as it cools).
- Remove from heat and stir in vanilla and 1/2 cup evaporated milk. Add more evaporated milk if you'd like a thinner consistency.
- Store caramel sauce in a covered container or jar in the refrigerator for 1-2 weeks. Re-warm in the microwave for a few seconds, or on the stove over low heat.
Notes
- This recipe yields about 2 cups of caramel sauce.
- Using salted butter requires reducing the salt in the recipe or adjusting to taste.
- For salted caramel, substitute sea salt and adjust salt levels as desired.
- Caramel sauce can be frozen for up to 3 months in a freezer-safe container; thaw fully before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 192mg | 8% |
| Potassium | 92mg | 2% |
| Sugar | 34g | 68% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 69mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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