How to Make Homemade Caramel Sauce Recipe (Quick and Easy!)
Get ready to enjoy the rich, buttery taste of classic caramel sauce without needing a candy thermometer or watching sugar crystals form. This easy homemade caramel sauce recipe uses brown sugar for added depth of flavor but also for ease. It is a simple yet delicious recipe that also uses heavy cream, butter, and vanilla extract. Which makes it perfect for drizzling on apple slices, over apple crisp, ice cream sundaes, or stirring into your morning coffee. Grab a few basic ingredients and your heavy-bottomed saucepan, and let’s make a delicious caramel sauce!
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Decadent & Irresistible: Make This Perfect Brown Sugar Caramel Sauce in Minutes!
This easy caramel sauce recipe is one of my absolute favorites! We once made a huge batch for my daughter’s Autumn birthday party. We served caramel apple slices with all the candy toppings. It was a smashing hit and we now also use it on top of all our favorite desserts, like apple pie, apple crisp, or vanilla cake. You can also easily add some sea salt to it when it is finished to make an easy salted caramel sauce. Check the notes in the recipe card for how to make the best salted caramel sauce.
And if you just want some more caramel goodness in your life, check out my Viral Homemade Caramel Popcorn Recipe. It is (also) delicious!
Simple Ingredients Needed to Make This Easy Caramel Sauce Recipe
- 1 Cup Brown sugar
- (I use light brown sugar but you can also use dark.)
- 1/2 Cup Heavy whipping cream
- 4 tablespoons butter (1/4 cup)
- (I use salted butter but if you use unsalted butter, add a touch more salt.)
- 1/2 tablespoon vanilla extract
- Pinch of salt. You can use more flaky sea salt at the end to make it a salted caramel sauce.
Equipment Needed To Make Better Than Store-Bought Caramel Sauce
The necessary pieces of equipment to make homemade caramel sauce are simple:
Can You Make Vegan or Dairy Free Caramel Sauce?
Yes! You can make a vegan or dairy-free version of this recipe. The measurements are just a little different and you can find a recipe with details here: Easy: How to Make Homemade Vegan Caramel Sauce Recipe.
How To Make This Homemade Caramel Recipe
- In a medium heavy-duty stainless steel saucepan, melt the butter over medium-heat on the stovetop.
- Add the brown sugar and pinch of salt to the saucepan. Stir till combined.
- Stir in the heavy cream to the melted sugar and increase heat to medium-high heat.
- Pay close attention while you simmer the mixture, stirring often for about 5-6 minutes.
- (If you use too high of heat, it will turn into toffee.)
- Once the caramel sauce has thickened, remove from heat.
- Add in the vanilla extract and stir it in till fully incorporated.
- (It will bubble up some as the alcohol evaporates.)
- Pour into a glass jar or airtight container for storage.
- (A mason jar works well. See storage tips below.)
- The hot caramel will be thin at first but as the caramel cools it will thicken as it comes to room temperature.
- If making salted caramel, add in 1/4 tsp of sea salt while the caramel sauce is warm for it to dissolve. Then once the sauce is cooled to room temperature, add 1/4 tsp of flaky sea salt or kosher salt for that delicious salted caramel sauce look.
Storage and Reheating Instructions
For easy reheating, store in a glass container for up to 2 weeks in the refrigerator. I prefer to use a glass jar or mason jar. That way to reheat, you simply microwave the glass container without the lid in 30-second intervals, stirring until smooth.
Trouble Shooting and FAQs
If your caramel sauce turned hard, it likely cooked at too high a temperature, causing it to crystallize and become toffee-like. Next time, try cooking on lower heat and stirring constantly to keep the texture smooth. Although this recipe doesn’t call for a candy thermometer you may consider using one to ensure the caramel doesn’t exceed 225°F for a softer sauce.
If your caramel sauce isn’t thickening, it may need a little more time on the stove. Keep simmering on medium heat, stirring regularly, until it reaches your desired consistency. Remember that caramel also thickens as it cools, so let it come to room temperature before deciding if it’s ready.
Yes, caramel sauce will firm up in the refrigerator. To make it smooth again, simply reheat it in the microwave in 30-second intervals, stirring between each, until it reaches your desired consistency.
Your brown sugar caramel sauce may become grainy in the refrigerator due to sugar crystallization. To fix this, gently reheat it in the microwave in 30-second intervals, stirring well between each, until smooth. Storing caramel in an airtight container and reheating only what you need can also help reduce crystallization.
What to Serve Your Homemade Caramel Sauce With
Need a little caramel inspiration beyond the usual caramel apples, ice cream drizzle, or (my favorite way) in a coffee swirl? Or maybe you’re topping decadent cheesecake or maybe on top of some pancakes to celebrate that it is Fall! Let me tempt you with some fresh ideas—because, trust me, this caramel sauce deserves to shine!
Try drizzling it over my Easy Gluten-Free Apple Crisp Without Oats: Streusel Crumble or Simple and Easy Recipe for Gluten Free Apple Crisp with Oats —either way, this caramel sauce takes it to a whole new level of deliciousness!
Or swirl and drizzle it into a Homemade Chai Tea Latte for that coffeehouse magic right at home!
Hostess Gift
This homemade caramel sauce makes the perfect hostess gift, adding a sweet, personal touch that anyone would love! Packaged in a charming glass jar with a ribbon or festive tag, it’s a treat that’s both delicious and thoughtful. It’s a refreshing change from the usual bottle of wine or flowers, offering a taste of homemade warmth and sweetness. Gift it with a note of serving ideas, and you’ll have a present that leaves a lasting impression!
Tried It? Love It?
Now that you’ve tried this easy recipe for the first time, do you love it as much as we do? Please leave a review and let us know how it turned out. Your feedback makes a difference and helps others find this sweet recipe, too! A 5 star rating always means the world to me!
Homemade Caramel Sauce
Equipment
- medium saucepan
- Wooden Spoon or High Heat Resistant Spatula
Ingredients
- 1 Cup Brown sugar I use light brown sugar but you can also use dark.
- 1/2 Cup Heavy whipping cream
- 4 tablespoons Butter I use salted butter but if you use unsalted butter, add a touch more salt.
- 1/2 tablespoon Vanilla Extract
- Pinch Salt You can increase amount of salt to make a salted caramel sauce. See notes.
Instructions
- In a medium heavy-duty stainless steel saucepan, melt the butter over medium-heat on the stovetop.
- Add the brown sugar and pinch of salt to the saucepan. Stir till combined.
- Stir in the heavy cream to the melted sugar and increase heat to medium-high heat.
- Pay close attention while you simmer the mixture, stirring often for about 5-6 minutes.
- (If you use too high of heat, it will turn into toffee.)
- Once the caramel sauce has thickened, remove from heat.
- Add in the vanilla extract and stir it in till fully incorporated.
- (It will bubble up some as the alcohol evaporates.)
- Pour into a glass jar or airtight container for storage.
- (A mason jar works well. See storage tips below.)
- The hot caramel will be thin at first but as the caramel cools it will thicken as it comes to room temperature.
Here’s an easier DIY on making homemade caramel, peel the label off of sweetened condensed milk the can, place the can in boiling water for an hour, after an hour you have caramel homemade
To each their own as is said. I would not recommend boiling any food in the can due to chemical or toxins leaching from the metal or plastic lining. There are safer ways to make Dulce de Leche that are as easy but may take a little longer.
Can you use a double boiler instead of the saucepan?
I find it rather hard to believe that on your site
you spelled dessert as desert. Remember, you want two desserts, and only one desert
Lol, Well I have always struggled with that one as I have some dyslexic tendencies.
I think my 8th grade English teacher would be impressed that I even have a blog!
I made caramel in the can recently and it tastes awful!! Probably the worst tasting caramel I’ve ever had, and yes, it tasted the same as it had when I’ve made it before. This recipe makes the best tasting caramel and is totally worth the extra steps. I will never make caramel in a can ever again. Plus, the negative side effects of cooking it in the can is not worth the ease. Canned caramel is to this homemade caramel, as box cake is to whole foods bakery cakes! Thanks Joanna for a great recipe!
Aww Lizzy, you are so sweet. Thank you for your kind words. I’m glad you love this caramel sauce as much as my family does!
To each their own as is said. I would not recommend boiling any food in the can due to chemical or toxins leaching from the metal or plastic lining. There are safer ways to make Dulce de Leche that are as easy but may take a little longer.
I find it rather hard to believe that on your site
you spelled dessert as desert. Remember, you want two desserts, and only one desert
My god people need to ease up! She is human and everyone has made a mistake in their life, including you Connie! We should be thankful that she is sharing her lovely recipes with everyone.
It doesn’t cost anything to be kind!
LOVE this! My first ever caramel I’ve made, and honestly, I feel like I do not need to look for another!
I’m so glad to hear this Heather! Thank you so much for taking the time to rate and comment. 🙂
I needed a quick sauce for an apple dessert and this was perfect. Super easy and made a smooth perfectly thickened sauce.
Thank you, Christy, for coming back and leaving a rated review! I love knowing that the recipe works well in other people’s kitchens. So glad it was the perfect finishing touch for your apple dessert! What did you make? I’d love to hear more!