Easy Caramel Sauce Recipe

Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com

This caramel sauce is so simple, you’ll never want store-bought again! There are only 5 all-natural ingredients that all go into the pot at once and then you whisk until it’s thickened to your liking. How easy is that?!

I’ve been disappointed many times looking for store-bought caramel sauce that didn’t have high fructose corn syrup, or artificial colors and flavors, or other ingredients I couldn’t pronounce. It’s crazy! This recipe is not just easy, but it tastes amazing. Nothing beats homemade caramel sauce!Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com

I learned how to make caramel sauce from Pioneer Woman years ago and have been making this salted version ever since! The little bit of salt in this recipe balances the flavors perfectly so don’t skip it! There’s a reason why salted caramel is “a thing.”

Caramel Sauce Ingredients:

1 cup (200 grams) light brown sugar, packed
4 Tbsp unsalted butter*
1 tsp sea salt, or to taste
1/2 cup half and half (or use equal parts heavy cream and milk)
1 Tbsp real vanilla extract

*If using salted butter, cut the salt to 1/2 tsp or add it to taste.

Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com

To make the Easiest Salted Caramel Sauce:

1. Combine all ingredients in a saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (6-9 minutes). Keep in mind it thickens more as it cools. Serve warm, at room temperature or chilled with refrigeration. Refrigerate in an airtight container up to 2 weeks. You can warm it slightly to make it more drizzle-able.

Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com

P.S. That’s homemade vanilla extract you see up there. You only need to ingredients for it – so easy! It also makes for a great homemade gift! 

Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com

P.S. Be careful with the sampling – It’s easy to get carried away!

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Easy Caramel Sauce Recipe

5.0 from 3 reviews
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Homemade caramel sauce is so simple, you'll never want store-bought again! Easy 1-step, 5-ingredient salted caramel sauce recipe.
Author:
Skill Level: Easy
Cost To Make: $1-$2
Serving: 1 cup caramel sauce

Ingredients

  • 1 cup (200 gr) light brown sugar, packed
  • 4 Tbsp unsalted butter*
  • 1 tsp sea salt, or to taste
  • ½ cup half and half (or use equal parts heavy cream and milk)
  • 1 Tbsp real vanilla extract

Instructions

  1. Combine all ingredients in a small/medium saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (6-9 min). Keep in mind it thickens more as it cools. Serve warm, at room temperature or chilled. Refrigerate in an airtight container up to 2 weeks. You can re-warm it slightly to make it more drizzle-able.

Notes

*If using salted butter, reduce salt to ½ tsp or add it to taste.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com

We love this homemade caramel sauce over our pumpkin cheesecake, vanilla ice cream, over baked apples, and the mini cheesecakes I will post later this week, and everything we can possibly put caramel over ;).

Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Victoria
    December 11, 2017

    Hi there,

    It looks delicious. How long does it keep in the fridge if I give it as a gift Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      Hi Victoria, you can refrigerate in an airtight container up to 2 weeks.I have a note about that closer to the top of the post. Reply

  • Lana
    December 1, 2017

    If I use regular salt instead of sea salt and vanilla extract instead of real vanilla extract will anything change? Reply

    • Natasha
      natashaskitchen
      December 1, 2017

      Hi Lana, those substitutions will still work. Add the salt to taste since table salt is smaller crystals than sea salt so 1 tsp of table salt will taste saltier than 1 tsp sea salt. Reply

      • Lana
        December 3, 2017

        I followed the recipe but my caramel sauce didn’t thikened but overcooked. Reply

        • Natasha
          natashaskitchen
          December 3, 2017

          Hi Lana, I haven’t had that happen but I am always happy to help troubleshoot. Did you measure the ingredients as stated in the recipe, measuring dry ingredients in dry ingredient cups and wet in liquid measuring cups? Also, when brown sugar is “packed,” it should keep the form of the measuring cup when you empty the measuring cup as shown in the image. If it is not packed, it will take longer to form. Also, it may be that the heat was on too high – it should be cooked over low heat. I hope that helps! 🙂 Reply

          • Lana
            December 4, 2017

            Yes I did. What if the brown sugar was in the container, does it work?

          • Natasha
            natashaskitchen
            December 4, 2017

            Hi Lana, I’m not sure what you mean by the container.

  • Julie
    November 20, 2017

    Hi Natasha,
    Will this set up enough for homemade turtles?
    Thanks,
    Julie
    p.s. I’ve purchased all the items to make/gift your homemade vanilla! Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Julie, this caramel sauce may be a little thin for homemade turtles – it won’t fully harden and dry like caramel candies would. I think it might work if you cooked it longer but I still think it would be sticky to the touch. Reply

  • Isla
    November 17, 2017

    we made this for my birthday cake it was SO delicious and got to the perfect thickness. Thank a lot Reply

    • Natasha's Kitchen
      November 17, 2017

      You’re welcome Isla! I’m glad you love the recipe! Thanks for sharing your great review! Reply

  • Richard Cutt
    November 15, 2017

    Natasha – how would I make the caramel sauce thicker? it is great but sometimes I would like it thicker. Thanks Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Richard, to make it thicker, cook the sauce longer. As more of the liquid evaporates, it will thicken 🙂 Reply

      • Richard Cutt
        November 15, 2017

        Natasha – thank you so much Reply

        • Natasha's Kitchen
          November 16, 2017

          You’re welcome Richard! Reply

  • Anastasia
    November 11, 2017

    For how long can I leave the caramel sauce at the room temperature? Reply

    • Natasha
      natashaskitchen
      November 11, 2017

      Hi Anastasia, I would refrigerate after a day at room temperature. The sooner you refrigerate, the longer it will last. 🙂 Reply

  • Morgan Dresvyannikov
    November 5, 2017

    I made this today to go on top of the miniature cheesecakes! I had a good feeling about the recipe, so I made a double batch of the caramel and I’m SO glad — it was absolutely delicious! I am even going to give a jar to my mom for part of her birthday present this week! I will never buy caramel from the store again! The whole family at dinner this evening loved it! Reply

    • Natasha's Kitchen
      November 6, 2017

      I’m so glad to hear how much everyone loves the recipe! Thanks for sharing your excellent review Morgan! Reply

  • Therapist
    November 2, 2017

    Will this work well for Carmelo’s apples? Does it set up enough for that purpose? Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      It would work as a dip but it won’t form up around the apple. Reply

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