Easy Caramel Sauce Recipe
This caramel sauce recipe 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?! You’ll learn how to make caramel sauce in no time!
I’ve been disappointed many times looking for caramel that didn’t have high fructose corn syrup, or artificial colors and flavors, or other ingredients I couldn’t pronounce. It’s crazy! This caramel recipe is not just easy, but it tastes amazing. Nothing beats homemade caramel sauce!
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.”
OUR LATEST VIDEOSCaramel 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.
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.
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!
P.S. Be careful with the sampling – It’s easy to get carried away!
⬇Print-Friendly Caramel Sauce Recipe:
Easy Caramel Sauce Recipe
Ingredients
- 1 cup 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 vanilla extract
Instructions
-
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.
Recipe Notes
*If using salted butter, reduce salt to 1/2 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
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 ;).
natashaskitchen
Apple Coffee Cake (Classic Apple Dapple) 
Mini Cheesecakes with Caramel Sauce 
Baked Apples Recipe 
Here you'll find classic Ukrainian food and other favorite recipes with easy step-by-step photos and videos. 
Hi, what I can use to substitute heavy cream?can I use all purpose cream instead?thank you
Hi Jenn, you can use regular whipping cream instead of the half and half and you will have a slightly thicker caramel sauce which will still work great 🙂
I was all excited about this recipe (because we ADORE salted caramel), until I saw “Pioneer Woman”.
It is sooo good! Thanks you for reading!
Can I use regular sugar instead of brown?
HI Maria, I have always made this with brown sugar. I think it could work but you probably wouldn’t get as nice of a caramel color using white sugar since the brown sugar has molasses in it for color.
Thank You for the answer!
You’re welcome!
Would I be able to use heavy cream instead of half and half?
Hi Vivian, I would suggest using equal parts of heavy cream and milk to substitute for the half and half (1/4 cup of heavy cream and 1/4 cup milk)
You can just use straight heavy cream, no half and half. I use 36% cream and as always it works great! I also use 36% cream when making Caramel candies.
Hi
The amount of sugar.. is it 200 g? or 220 g? and how mangy grams of butter please.
I Sara, when I weighed it, it was 200grams. The recipe converter uses an algorithm and sometimes can be off a little bit. I manually corrected it. Thanks for asking!
Hello! Can you use this caramel for dipping apples into it?
Hello Yuliya! It would work as a dip but it won’t form up around the apple.
Instead sea salt, can I substitute the unsalted butter for salted butter?
Salted butter should work fine 😀
Thank you very much for the quick response, I really appreciate it. I’m going to try this caramel sauce on panna cotta. I can’t wait!
My pleasure, glad to help!
Where has this recipe been all my life? Thanks for sharing this Natasha. xoxo
My pleasure Aida! I’m glad you love it!
Hi Natasha,
I made this recipe yesterday and the results is Fantastic! I put it on top of my chocoflan and all my friends said they love it! Thanks a lot for sharing your recipe.
PS: I made caramel sauce twice with different recipe from other famous blog/website, but the results are disaster.
Hello Retha! I’m glad to hear the recipe is such a success! Thanks for sharing your wonderful review!
Hi there,
It looks delicious. How long does it keep in the fridge if I give it as a gift
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.
If I use regular salt instead of sea salt and vanilla extract instead of real vanilla extract will anything change?
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.
I followed the recipe but my caramel sauce didn’t thikened but overcooked.
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! 🙂
Yes I did. What if the brown sugar was in the container, does it work?
Hi Lana, I’m not sure what you mean by the container.
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!
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.
we made this for my birthday cake it was SO delicious and got to the perfect thickness. Thank a lot
You’re welcome Isla! I’m glad you love the recipe! Thanks for sharing your great review!
Natasha – how would I make the caramel sauce thicker? it is great but sometimes I would like it thicker. Thanks
Hi Richard, to make it thicker, cook the sauce longer. As more of the liquid evaporates, it will thicken 🙂
Natasha – thank you so much
You’re welcome Richard!
For how long can I leave the caramel sauce at the room temperature?
Hi Anastasia, I would refrigerate after a day at room temperature. The sooner you refrigerate, the longer it will last. 🙂
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!
I’m so glad to hear how much everyone loves the recipe! Thanks for sharing your excellent review Morgan!
Will this work well for Carmelo’s apples? Does it set up enough for that purpose?
It would work as a dip but it won’t form up around the apple.
I never even thought of googling how to make a homemade caramel sauce. I made it yesterday and I will never never never buy it in the store again. Even the most natural ones in the store have an odd taste, but this one is the recipe of all recipes. In addition, these simple ingredients are staples in each household. As always, good job Natasha. I don’t follow many cooking blogs, but I like the fact that you reference where you got the recipe originally.
Thanks Galya! I’m so glad to hear how much you enjoy the recipe! Thanks for sharing your great review with other readers!
Hi Natasha,
This looks awesome! Can’t wait to try it especially with your pumpkin cheesecake. Thanks so much!
Hello Tammy! It’s my pleasure, I hope you love the recipe! Please let me know what you think!
Amazing! I could never have any store bought caramel sauce since most of them have high fructose corn syrup and I am allergic! And the sugar free versions taste awful… I resigned myself to not having any until now. Just made this last night and can’t get enough of it. My husband loved it too
That’s great! I’m glad to hear you both enjoy the recipe! Thanks for sharing your fantastic review Julia!
made the recipe and it’s amazing! thank you so much Natasha the taste reminds me of russian caramels. i’ve been trying to limit myself on how much of this i eat:)
You’re welcome Luba! I’m glad to hear that! Thanks for sharing your fantastic review!
How awesome! Will need to try soon. I’ve made caramel sauce using a different recipe before, and I like to add it to coffee with milk. The result tastes better than the Starbucks coffee I’ve tried! I’m sure this one would add an amazing flavor to coffee as well.
Mmmm that sounds amazing! Wishing I had some leftover from my last recipe to try it on my coffee tomorrow morning. Good thing it’s super easy to make! 😉
Wow! Definitely going to try! I’d really like to see your take on platsindi, with feta or pumpkin.
Hi Diana, I have never heard of those! Is there a great recipe online you could recommend?
Dear Natasha, thank you for this multi functional ingredient. Festive days are getting closer and no one can skip using this one ! Enjoy the day !
Thank you so much! Yes I agree – this one is a perfect topping for so many Autumn and holiday desserts! I hope you love it 🙂
This looks so easy. I’m a little obsessed with homemade caramel sauce. Thanks for sharing, Natasha!
My pleasure! I hope you love it!
Gurl! This is amazing! Yay to home cooking! Thank you Natasha.
You’re welcome Katy! I’m glad you love it! Thanks for sharing 🙂
I like the fact that you use brown sugar (so far I have never made caramel sauce with brown sugar successfully) and that all ingredients are combined at once. Sounds perfect. Will report back once I try it!
Hi Jenny, thank you! The color and flavor is wonderful and this recipe is so easy. I hope you love it! 🙂